Temperature effect on formation of advanced glycation end products in infant formula milk powder

Ru-Gang  Zhu; Hong Cheng; Li Li; Henriette Rifbjerg Erichsen; Mikael Agerlin Petersen; John Sørensen; Leif Horsfelt Skibsted

doi:10.1016/j.idairyj.2017.09.005

Temperature effect on formation of advanced glycation end products in infant formula milk powder

Ru-Gang Zhu, Hong Cheng, Li Li, Henriette Rifbjerg Erichsen, Mikael Agerlin Petersen, John Sørensen, Leif Horsfelt Skibsted

6 Citationer (Scopus)

Abstract

For a standard infant formula milk powder, browning reactions were shown to become limiting for shelflife for storage at higher temperature rather than lipid oxidation. Advanced glycation end (AGE) products were found in the temperature range 65e115 C to have an energy of activation for their formation of 28 kJ mol1 following crystallisation of the powder using an indirect ELISA method for determination of AGE. This energy of activation was larger than the energies of activation of 6.5 and 5.7 kJ mol1, as found for formation of the Strecker aldehydes 2- and 3-methyl butanal, respectively. Formation of AGE occurred in the browning reaction sequence later than Strecker degradation. At 25 C less than 0.1 ng mg1 AGE was formed in storage for 2 months. Toxicity could only be detected for storage for longer than 1 month at 65 C, where AGE formation is approximately 2 ng mg1.

Originalsprog	Engelsk
Tidsskrift	International Dairy Journal
Vol/bind	77
Sider (fra-til)	1-9
Antal sider	9
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2017.09.005
Status	Udgivet - feb. 2018

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10.1016/j.idairyj.2017.09.005

Citationsformater

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title = "Temperature effect on formation of advanced glycation end products in infant formula milk powder",

abstract = "For a standard infant formula milk powder, browning reactions were shown to become limiting for shelf-life for storage at higher temperature rather than lipid oxidation. Advanced glycation end (AGE) products were found in the temperature range 65–115 °C to have an energy of activation for their formation of 28 kJ mol−1 following crystallisation of the powder using an indirect ELISA method for determination of AGE. This energy of activation was larger than the energies of activation of 6.5 and 5.7 kJ mol−1, as found for formation of the Strecker aldehydes 2- and 3-methyl butanal, respectively. Formation of AGE occurred in the browning reaction sequence later than Strecker degradation. At 25 °C less than 0.1 ng mg−1 AGE was formed in storage for 2 months. Toxicity could only be detected for storage for longer than 1 month at 65 °C, where AGE formation is approximately 2 ng mg−1.",

author = "Ru-Gang Zhu and Hong Cheng and Li Li and Erichsen, {Henriette Rifbjerg} and Petersen, {Mikael Agerlin} and John S{\o}rensen and Skibsted, {Leif Horsfelt}",

year = "2018",

month = feb,

doi = "10.1016/j.idairyj.2017.09.005",

language = "English",

volume = "77",

pages = "1--9",

journal = "International Dairy Journal",

issn = "0958-6946",

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TY - JOUR

T1 - Temperature effect on formation of advanced glycation end products in infant formula milk powder

AU - Zhu, Ru-Gang

AU - Cheng, Hong

AU - Li, Li

AU - Erichsen, Henriette Rifbjerg

AU - Petersen, Mikael Agerlin

AU - Sørensen, John

AU - Skibsted, Leif Horsfelt

PY - 2018/2

Y1 - 2018/2

N2 - For a standard infant formula milk powder, browning reactions were shown to become limiting for shelf-life for storage at higher temperature rather than lipid oxidation. Advanced glycation end (AGE) products were found in the temperature range 65–115 °C to have an energy of activation for their formation of 28 kJ mol−1 following crystallisation of the powder using an indirect ELISA method for determination of AGE. This energy of activation was larger than the energies of activation of 6.5 and 5.7 kJ mol−1, as found for formation of the Strecker aldehydes 2- and 3-methyl butanal, respectively. Formation of AGE occurred in the browning reaction sequence later than Strecker degradation. At 25 °C less than 0.1 ng mg−1 AGE was formed in storage for 2 months. Toxicity could only be detected for storage for longer than 1 month at 65 °C, where AGE formation is approximately 2 ng mg−1.

AB - For a standard infant formula milk powder, browning reactions were shown to become limiting for shelf-life for storage at higher temperature rather than lipid oxidation. Advanced glycation end (AGE) products were found in the temperature range 65–115 °C to have an energy of activation for their formation of 28 kJ mol−1 following crystallisation of the powder using an indirect ELISA method for determination of AGE. This energy of activation was larger than the energies of activation of 6.5 and 5.7 kJ mol−1, as found for formation of the Strecker aldehydes 2- and 3-methyl butanal, respectively. Formation of AGE occurred in the browning reaction sequence later than Strecker degradation. At 25 °C less than 0.1 ng mg−1 AGE was formed in storage for 2 months. Toxicity could only be detected for storage for longer than 1 month at 65 °C, where AGE formation is approximately 2 ng mg−1.

U2 - 10.1016/j.idairyj.2017.09.005

DO - 10.1016/j.idairyj.2017.09.005

M3 - Journal article

SN - 0958-6946

VL - 77

SP - 1

EP - 9

JO - International Dairy Journal

JF - International Dairy Journal

ER -

Temperature effect on formation of advanced glycation end products in infant formula milk powder

Abstract

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