Kinetics of Ne-(carboxymethyl)lysine formation in aqueous model

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Abstract

This study investigated the formation of Nε-carboxymethyllysine (CML) in two caseinate solutions containing: (1) glucose, (2) lactose, each heated at 120 °C and 130 °C. At both heating temperatures, CML concentration in lactose-caseinate solution was higher than in glucose-caseinate solution. In both solutions, more CML was formed at 130 °C than at 120 °C. Using multiresponse modelling, two degradation routes for the sugars were confirmed: (1) isomerisation of glucose or lactose and subsequent degradation via Lobry de Bruyn–Alberda van Ekenstein (LA) arrangement; (2) the Maillard reaction between the reducing sugar and lysine residues. Modelling results suggested that CML was not formed from oxidation of the reducing sugars, but from the Maillard reaction via the Amadori rearrangement product. Since CML appeared to be thermally unstable under the current study conditions, it may not be a perfect indicator for heat damage of processed foods. This is the first study in which CML formation was linked to available information on the Maillard reaction via multiresponse modelling
Original languageEnglish
Pages (from-to)125-133
JournalFood Chemistry
Volume192
DOIs
Publication statusPublished - 2016

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lysine
Maillard reaction
lactose
Maillard Reaction
kinetics
Kinetics
Lactose
reducing sugars
Sugars
glucose
water
Amadori products
heat
Glucose
degradation
isomerization
processed foods
Processed foods
Degradation
oxidation

Cite this

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title = "Kinetics of Ne-(carboxymethyl)lysine formation in aqueous model",
abstract = "This study investigated the formation of Nε-carboxymethyllysine (CML) in two caseinate solutions containing: (1) glucose, (2) lactose, each heated at 120 °C and 130 °C. At both heating temperatures, CML concentration in lactose-caseinate solution was higher than in glucose-caseinate solution. In both solutions, more CML was formed at 130 °C than at 120 °C. Using multiresponse modelling, two degradation routes for the sugars were confirmed: (1) isomerisation of glucose or lactose and subsequent degradation via Lobry de Bruyn–Alberda van Ekenstein (LA) arrangement; (2) the Maillard reaction between the reducing sugar and lysine residues. Modelling results suggested that CML was not formed from oxidation of the reducing sugars, but from the Maillard reaction via the Amadori rearrangement product. Since CML appeared to be thermally unstable under the current study conditions, it may not be a perfect indicator for heat damage of processed foods. This is the first study in which CML formation was linked to available information on the Maillard reaction via multiresponse modelling",
author = "T.T.H. Nguyen and {van der Fels}, H.J. and {van Boekel}, T.",
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doi = "10.1016/j.foodchem.2015.06.110",
language = "English",
volume = "192",
pages = "125--133",
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Kinetics of Ne-(carboxymethyl)lysine formation in aqueous model. / Nguyen, T.T.H.; van der Fels, H.J.; van Boekel, T.

In: Food Chemistry, Vol. 192, 2016, p. 125-133.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Kinetics of Ne-(carboxymethyl)lysine formation in aqueous model

AU - Nguyen, T.T.H.

AU - van der Fels, H.J.

AU - van Boekel, T.

N1 - BAS code: KB-15-002-010

PY - 2016

Y1 - 2016

N2 - This study investigated the formation of Nε-carboxymethyllysine (CML) in two caseinate solutions containing: (1) glucose, (2) lactose, each heated at 120 °C and 130 °C. At both heating temperatures, CML concentration in lactose-caseinate solution was higher than in glucose-caseinate solution. In both solutions, more CML was formed at 130 °C than at 120 °C. Using multiresponse modelling, two degradation routes for the sugars were confirmed: (1) isomerisation of glucose or lactose and subsequent degradation via Lobry de Bruyn–Alberda van Ekenstein (LA) arrangement; (2) the Maillard reaction between the reducing sugar and lysine residues. Modelling results suggested that CML was not formed from oxidation of the reducing sugars, but from the Maillard reaction via the Amadori rearrangement product. Since CML appeared to be thermally unstable under the current study conditions, it may not be a perfect indicator for heat damage of processed foods. This is the first study in which CML formation was linked to available information on the Maillard reaction via multiresponse modelling

AB - This study investigated the formation of Nε-carboxymethyllysine (CML) in two caseinate solutions containing: (1) glucose, (2) lactose, each heated at 120 °C and 130 °C. At both heating temperatures, CML concentration in lactose-caseinate solution was higher than in glucose-caseinate solution. In both solutions, more CML was formed at 130 °C than at 120 °C. Using multiresponse modelling, two degradation routes for the sugars were confirmed: (1) isomerisation of glucose or lactose and subsequent degradation via Lobry de Bruyn–Alberda van Ekenstein (LA) arrangement; (2) the Maillard reaction between the reducing sugar and lysine residues. Modelling results suggested that CML was not formed from oxidation of the reducing sugars, but from the Maillard reaction via the Amadori rearrangement product. Since CML appeared to be thermally unstable under the current study conditions, it may not be a perfect indicator for heat damage of processed foods. This is the first study in which CML formation was linked to available information on the Maillard reaction via multiresponse modelling

U2 - 10.1016/j.foodchem.2015.06.110

DO - 10.1016/j.foodchem.2015.06.110

M3 - Article

VL - 192

SP - 125

EP - 133

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -