TY - JOUR
T1 - Maillard induced saccharide degradation and its effects on protein glycation and aggregation
AU - Cardoso, H.B.
AU - Frommhagen, M.
AU - Wierenga, P.A.
AU - Gruppen, H.
AU - Schols, H.A.
PY - 2023/10
Y1 - 2023/10
N2 - Saccharides are known to influence the maximum Maillard degree of glycation (DGmax) and protein aggregation reached. This research focused on the link between the fate of saccharide content, saccharide degradation and Maillard glycation and aggregation. Heat-treatment of α-lactalbumin with surplus glucose, maltotriose and galacturonic acid resulted in a DGmax lower than 100% (88, 21 and 57% for AG, AMtt and AGalA). Saccharide content still decreased after DG had plateaued and after 48 h enough saccharide was still present to further increase the DG of all samples, to 100% in AG/AMtt or to 85% in AGalA. Up to 17, 12 and 24% of the saccharide carbon in AG, AMtt and AGalA degraded to organic acids (e.g. acetic, formic, lactic, glycolic and succinic acid). Acetic and formic acid were the most abundant organic acids in all samples. Lactic acid was only identified in samples containing Maillard aggregation (AG and AGalA), and likely derives from the degradation of excess methylglyoxal, a protein cross-linking agent formed during the Maillard reaction.
AB - Saccharides are known to influence the maximum Maillard degree of glycation (DGmax) and protein aggregation reached. This research focused on the link between the fate of saccharide content, saccharide degradation and Maillard glycation and aggregation. Heat-treatment of α-lactalbumin with surplus glucose, maltotriose and galacturonic acid resulted in a DGmax lower than 100% (88, 21 and 57% for AG, AMtt and AGalA). Saccharide content still decreased after DG had plateaued and after 48 h enough saccharide was still present to further increase the DG of all samples, to 100% in AG/AMtt or to 85% in AGalA. Up to 17, 12 and 24% of the saccharide carbon in AG, AMtt and AGalA degraded to organic acids (e.g. acetic, formic, lactic, glycolic and succinic acid). Acetic and formic acid were the most abundant organic acids in all samples. Lactic acid was only identified in samples containing Maillard aggregation (AG and AGalA), and likely derives from the degradation of excess methylglyoxal, a protein cross-linking agent formed during the Maillard reaction.
KW - Aggregation
KW - Degradation
KW - Maillard
KW - Organic acids
KW - Saccharides
KW - α-lactalbumin
U2 - 10.1016/j.focha.2022.100165
DO - 10.1016/j.focha.2022.100165
M3 - Article
AN - SCOPUS:85148468053
SN - 2772-753X
VL - 2
JO - Food Chemistry Advances
JF - Food Chemistry Advances
M1 - 100165
ER -