Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model

Mi Jin Oh, Yoonsook Kim, Sang Hoon Lee, Kwang Won Lee, Ho Young Park

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Response surface methodology (RSM) was applied to predict the processing parameters of the casein-glucose/galactose Maillard reaction (MR) for determining the level of N ε-(1-carboxymethyl)-l-lysine (CML), one of the typically harmful dietary advanced glycation end products (AGEs). The effect of industrial heating time and temperature of the MR on casein-glucose reactant (CGR) and casein-galactose reactant (CGaR) was evaluated. An increase in temperature and time was associated with an increased level of CML. A heating time of 114.8/117.9min and a temperature of 145.1/148.8°C maximised the formation of CML on CGR/CGaR and resulted in a CML production of 12.0/14.0μg/mL. Evaluation of foam stability, SDS-PAGE, and energy filtering-TEM indicated that the CGR and CGaR had different characteristics. Moreover, level of intracellular reactive oxygen species was accumulated with increasing CML contents. In summary, RSM provided a basis for understanding CGR/CGaR-reactivity and for predicting the formation of CML in heat-treated milk products.

Original languageEnglish
JournalFood Chemistry
DOIs
Publication statusAccepted/In press - 2017

Fingerprint

Maillard Reaction
Maillard reaction products
Monosaccharides
monosaccharides
Caseins
Reaction products
Lysine
casein
lysine
prediction
Galactose
galactose
Glucose
glucose
Maillard reaction
response surface methodology
heat
Heating
Temperature
N(6)-carboxymethyllysine

Keywords

  • Advanced glycation products
  • Casein
  • CML
  • Maillard reaction
  • Response surface methodology

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science
  • Medicine(all)

Cite this

Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model. / Oh, Mi Jin; Kim, Yoonsook; Hoon Lee, Sang; Lee, Kwang Won; Park, Ho Young.

In: Food Chemistry, 2017.

Research output: Contribution to journalArticle

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AU - Hoon Lee, Sang

AU - Lee, Kwang Won

AU - Park, Ho Young

PY - 2017

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AB - Response surface methodology (RSM) was applied to predict the processing parameters of the casein-glucose/galactose Maillard reaction (MR) for determining the level of N ε-(1-carboxymethyl)-l-lysine (CML), one of the typically harmful dietary advanced glycation end products (AGEs). The effect of industrial heating time and temperature of the MR on casein-glucose reactant (CGR) and casein-galactose reactant (CGaR) was evaluated. An increase in temperature and time was associated with an increased level of CML. A heating time of 114.8/117.9min and a temperature of 145.1/148.8°C maximised the formation of CML on CGR/CGaR and resulted in a CML production of 12.0/14.0μg/mL. Evaluation of foam stability, SDS-PAGE, and energy filtering-TEM indicated that the CGR and CGaR had different characteristics. Moreover, level of intracellular reactive oxygen species was accumulated with increasing CML contents. In summary, RSM provided a basis for understanding CGR/CGaR-reactivity and for predicting the formation of CML in heat-treated milk products.

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KW - Response surface methodology

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