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조회163  주소복사  소셜네트워크로 공유하기
Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model

Mi-Jin Oha, Yoonsook Kima, Sang Hoon Leea, Kwang-Won Leeb, Ho-Young Parka,*

a
Division of Functional Food Research, Korea Food Research Institute, Gyeonggi 13539, Republic of Korea
b Department of Food Bioscience & Technology, Korea University, Seoul 136-713, Republic of Korea

* Corresponding author

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.

Keywords : Casein, Maillard reaction, Advanced glycation products, CML, Response surface methodology

논문정보
- 형식: Research article
- 게재일: 2017년 07월 (BRIC 등록일 2017-08-11)
- 연구진: 국내연구진 태극기
- 분야: Food_Technology
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날짜: 2017.10.11
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