Abstract
Abstract Advanced glycation endproducts (AGEs) form when proteins are heated with reducing sugars. Nε-(Carboxymethyl) lysine (CML), as one of the common AGEs studied in consumed foods, was determined by HPLC-MS/MS in this experiment. The aim of this work was to evaluate the performance of forming CML incubated by different heat treatments in saccharide - lysine model systems. Different heating treatment such as water heating (W- heating), drying oven heating (D- heating) and microwave heating (M- heating) in saccharide-lysine model systems can affect the production of CML. M-heating method showed higher formation of CML capacity than W-heating method and D-heating method. The higher temperature and higher molar ratio of saccharide to lysine can increase the CML content. The order of reactivity for the formation of CML was lactose > glucose > sucrose.
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