The Antiglycative Effect and Potential Mechanism of LbGp in BSA‐Fru Models and Biscuit

, preserved protein-free sulfhydryl and carbonyl groups, maintained the α‑helical structure of BSA, and inhibited the formation of β‑sheet cross‑linked aggregates. In cookies, the addition of 4% LbGp reduced AGE content by 33.55%, while it also reduces their hardness and increases their moisture content. This study demonstrates the multi-target and synergistic anti-glycation activity of LbGp in both chemical and food model systems. These findings provide experimental support for its potential application as a functional food additive to mitigate AGE formation during thermal food processing, thereby improving food quality and safety.