Formation of Advanced Glycation End Products (AGEs) are Influenced by Lipids in Milk Powders

Ling Liu; Rikke Susanne Vingborg Hedegaard; Leif Horsfelt Skibsted

doi:10.1071/ch13081

Formation of Advanced Glycation End Products (AGEs) are Influenced by Lipids in Milk Powders

Ling Liu, Rikke Susanne Vingborg Hedegaard, Leif Horsfelt Skibsted

Food Chemistry

8 Citations (Scopus)

Abstract

Advanced glycation end products (AGEs) were determined by a polyclonal ELISA method in three milk powders of varying lipid content, during storage in sealed containers at 65°C for up to 20 days. AGEs content correlated with increased water activity (aw), decreased glass transition temperature (Tg), increased lactose crystallisation, and browning in the three milk powders. Formation of stable radicals as detected by electron spin resonance spectroscopy correlated with crystallisation of lactose and brown discoloration in the three powders indicating origin from Maillard reactions rather than lipid oxidation. AGEs content was greatest in whole milk powder with highest lipid content, while in butter milk powder formation of secondary lipid oxidation products increased faster as determined by thiobarbituric acid reactive substances.

Original language	English
Journal	Australian Journal of Chemistry
Volume	66
Issue number	9
Pages (from-to)	1074-1079
Number of pages	6
ISSN	0004-9425
DOIs	https://doi.org/10.1071/ch13081
Publication status	Published - 2013

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10.1071/ch13081

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title = "Formation of Advanced Glycation End Products (AGEs) are Influenced by Lipids in Milk Powders",

abstract = "Advanced glycation end products (AGEs) were determined by a polyclonal ELISA method in three milk powders of varying lipid content, during storage in sealed containers at 65°C for up to 20 days. AGEs content correlated with increased water activity (aw), decreased glass transition temperature (Tg), increased lactose crystallisation, and browning in the three milk powders. Formation of stable radicals as detected by electron spin resonance spectroscopy correlated with crystallisation of lactose and brown discoloration in the three powders indicating origin from Maillard reactions rather than lipid oxidation. AGEs content was greatest in whole milk powder with highest lipid content, while in butter milk powder formation of secondary lipid oxidation products increased faster as determined by thiobarbituric acid reactive substances.",

author = "Ling Liu and Hedegaard, {Rikke Susanne Vingborg} and Skibsted, {Leif Horsfelt}",

year = "2013",

doi = "10.1071/ch13081",

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volume = "66",

pages = "1074--1079",

journal = "Australian Journal of Chemistry",

issn = "0004-9425",

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T1 - Formation of Advanced Glycation End Products (AGEs) are Influenced by Lipids in Milk Powders

AU - Liu, Ling

AU - Hedegaard, Rikke Susanne Vingborg

AU - Skibsted, Leif Horsfelt

PY - 2013

Y1 - 2013

N2 - Advanced glycation end products (AGEs) were determined by a polyclonal ELISA method in three milk powders of varying lipid content, during storage in sealed containers at 65°C for up to 20 days. AGEs content correlated with increased water activity (aw), decreased glass transition temperature (Tg), increased lactose crystallisation, and browning in the three milk powders. Formation of stable radicals as detected by electron spin resonance spectroscopy correlated with crystallisation of lactose and brown discoloration in the three powders indicating origin from Maillard reactions rather than lipid oxidation. AGEs content was greatest in whole milk powder with highest lipid content, while in butter milk powder formation of secondary lipid oxidation products increased faster as determined by thiobarbituric acid reactive substances.

AB - Advanced glycation end products (AGEs) were determined by a polyclonal ELISA method in three milk powders of varying lipid content, during storage in sealed containers at 65°C for up to 20 days. AGEs content correlated with increased water activity (aw), decreased glass transition temperature (Tg), increased lactose crystallisation, and browning in the three milk powders. Formation of stable radicals as detected by electron spin resonance spectroscopy correlated with crystallisation of lactose and brown discoloration in the three powders indicating origin from Maillard reactions rather than lipid oxidation. AGEs content was greatest in whole milk powder with highest lipid content, while in butter milk powder formation of secondary lipid oxidation products increased faster as determined by thiobarbituric acid reactive substances.

U2 - 10.1071/ch13081

DO - 10.1071/ch13081

M3 - Journal article

SN - 0004-9425

VL - 66

SP - 1074

EP - 1079

JO - Australian Journal of Chemistry

JF - Australian Journal of Chemistry

IS - 9

ER -

Formation of Advanced Glycation End Products (AGEs) are Influenced by Lipids in Milk Powders

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