|
KMID : 1007520200290040487
|
|
Food Science and Biotechnology
2020 Volume.29 No. 4 p.487 ~ p.491
|
|
|
Nε-(carboxymethyl)lysine formation from the Maillard reaction of casein and different reducing sugars
|
|
Park Ho-Young
Oh Mi-Jin
Park Yong-Kon
Kim Yoon-Sook
|
|
|
Abstract
|
|
|
|
Dietary advanced glycation end products (AGEs) are involved in the pathogenesis of diabetic complications, atherosclerosis, and kidney disease. Formation of Nε-(carboxymethyl)lysine (CML), a well-known AGEs, was evaluated from the reaction of casein from bovine milk with different reducing sugars (glucose, tagatose, and xylose) at various sugar concentrations and heating temperatures (75 and 120 °C) used in food processing to determine the best sweetener to be used in dairy products. The concentration of CML was measured using an enzyme-linked immunosorbent assay. Additionally, SDS-PAGE was carried out to observe the changes in the molecular weight of casein. The results reveal that tagatose leads to a lower CML concentration at 75 °C than glucose or xylose, whereas no significant differences are observed at 120 °C. We conclude that it would be more appropriate to use tagatose rather than glucose or xylose as a sweetener, considering the AGEs contents in heat-treated dairy products.
|
|
|
KEYWORD
|
|
|
Advanced glycation end products, Casein, Nε-(Carboxymethyl)lysine, Maillard reaction, Reducing sugar
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
 
|
|