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 journalArticlepeer-review

18 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 Nε-(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 114.8/117.9 min and a temperature of 145.1/148.8 °C maximised the formation of CML on CGR/CGaR and resulted in a CML production of 12.0/14.0 μg/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
Pages (from-to)271-276
Number of pages6
JournalFood Chemistry
Volume267
DOIs
Publication statusPublished - 2018 Nov 30

Keywords

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

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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