| abstract |
A sample containing a glycated protein is treated withnProtease XIV or a protease from Aspergillus genus,nthereafter (or while treating the sample with the abovenprotease) FAOD (fructosyl amino acid oxidase) is caused tonreact with the sample so as to measure the amount of oxygennconsumed by the FAOD reaction or the amount of the resultantnreaction product, thereby to measure the glycated protein. n According to the above method, the glycated protein cannbe fragmented while the decomposition of the FAOD itselfnis prevented, thereby to facilitate the binding of thenprotein with the FAOD and to improve the sensitivity of thendetection. |