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

• Published in: Food chemistry 2018-11, Vol.267, p.271-276
• Main Authors: Oh, Mi-Jin, Kim, Yoonsook, Hoon Lee, Sang, Lee, Kwang-Won, Park, Ho-Young
• Format: Article
• Language: English
• Subjects: Advanced glycation products; Casein; Caseins - chemistry; CML; Electrophoresis, Polyacrylamide Gel; Glycation End Products, Advanced - analysis; Lysine - analogs & derivatives; Lysine - analysis; Maillard Reaction; Microscopy, Electron, Transmission; Monosaccharides - chemistry; Reactive Oxygen Species - analysis; Response surface methodology; Temperature
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2017.07.141

•RSM was applied to predict the CML production in casein-monosaccharides model.•The optimization of operating conditions was carried out to evaluate the properties.•Level of intracellular ROS was accumulated with increasing CML contents. 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 114.8/117.9min 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.