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
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