Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model
DC Field | Value | Language |
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dc.contributor.author | Oh, Mi-Jin | - |
dc.contributor.author | Kim, Yoonsook | - |
dc.contributor.author | Lee, Sang Hoon | - |
dc.contributor.author | Lee, Kwang-Won | - |
dc.contributor.author | Park, Ho-Young | - |
dc.date.accessioned | 2021-09-02T03:13:09Z | - |
dc.date.available | 2021-09-02T03:13:09Z | - |
dc.date.created | 2021-06-18 | - |
dc.date.issued | 2018-11-30 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/71793 | - |
dc.description.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 N-epsilon-(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 degrees C maximised the formation of CML on CGR/CGaR and resulted in a CML production of 12.0/14.0 mu g/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. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.subject | ADVANCED GLYCATION ENDPRODUCTS | - |
dc.subject | RESPONSE-SURFACE METHODOLOGY | - |
dc.subject | END-PRODUCTS | - |
dc.subject | DIABETIC-NEPHROPATHY | - |
dc.subject | PROTEASE PRODUCTION | - |
dc.subject | OPTIMIZATION | - |
dc.subject | SUGAR | - |
dc.subject | AGES | - |
dc.subject | EXTRACTION | - |
dc.subject | MICELLES | - |
dc.title | Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Kwang-Won | - |
dc.identifier.doi | 10.1016/j.foodchem.2017.07.141 | - |
dc.identifier.scopusid | 2-s2.0-85026523103 | - |
dc.identifier.wosid | 000436897900036 | - |
dc.identifier.bibliographicCitation | FOOD CHEMISTRY, v.267, pp.271 - 276 | - |
dc.relation.isPartOf | FOOD CHEMISTRY | - |
dc.citation.title | FOOD CHEMISTRY | - |
dc.citation.volume | 267 | - |
dc.citation.startPage | 271 | - |
dc.citation.endPage | 276 | - |
dc.type.rims | ART | - |
dc.type.docType | Article; Proceedings Paper | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.subject.keywordPlus | ADVANCED GLYCATION ENDPRODUCTS | - |
dc.subject.keywordPlus | RESPONSE-SURFACE METHODOLOGY | - |
dc.subject.keywordPlus | END-PRODUCTS | - |
dc.subject.keywordPlus | DIABETIC-NEPHROPATHY | - |
dc.subject.keywordPlus | PROTEASE PRODUCTION | - |
dc.subject.keywordPlus | OPTIMIZATION | - |
dc.subject.keywordPlus | SUGAR | - |
dc.subject.keywordPlus | AGES | - |
dc.subject.keywordPlus | EXTRACTION | - |
dc.subject.keywordPlus | MICELLES | - |
dc.subject.keywordAuthor | Casein | - |
dc.subject.keywordAuthor | Maillard reaction | - |
dc.subject.keywordAuthor | Advanced glycation products | - |
dc.subject.keywordAuthor | CML | - |
dc.subject.keywordAuthor | Response surface methodology | - |
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