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EC Number	Application	Commentary	Reference
1.5.3.25	analysis	development of a continuous, coupled enzyme assay	764009
1.5.3.25	synthesis	addition of amadoriase I during peptide glycation reaction reduces the formation of Amadori products up to 80%. The effect is more evident for hydrophobic peptides. In protein-glucose systems, the effect is dependent on the molecular weight and steric hindrance being negligible for BSA and at a maximum for insulin	764946

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Release 2023.1 (January 2023)