Formation of Advanced Glycation End Products (AGEs) are Influenced by Lipids in Milk Powders
Ling Liu A B , Rikke V. Hedegaard B and Leif H. Skibsted B C
+ Author Affiliations
- Author Affiliations
A The College of Food Science, Shenyang Agricultural University, Shenyang, Dongling Street No. 120, China.
B Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
C Corresponding author. Email: ls@life.ku.dk
Australian Journal of Chemistry 66(9) 1074-1079 https://doi.org/10.1071/CH13081
Submitted: 19 February 2013 Accepted: 17 June 2013 Published: 11 July 2013
Abstract
Advanced glycation end products (AGEs) were determined by a polyclonal ELISA method in three milk powders of varying lipid content, during storage in sealed containers at 65°C for up to 20 days. AGEs content correlated with increased water activity (aw), decreased glass transition temperature (Tg), increased lactose crystallisation, and browning in the three milk powders. Formation of stable radicals as detected by electron spin resonance spectroscopy correlated with crystallisation of lactose and brown discoloration in the three powders indicating origin from Maillard reactions rather than lipid oxidation. AGEs content was greatest in whole milk powder with highest lipid content, while in butter milk powder formation of secondary lipid oxidation products increased faster as determined by thiobarbituric acid reactive substances.
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