Study on advance of glycation end products in milk process

doi:10.13386/j.issn1002-0306.2013.13.079

Study on advance of glycation end products in milk process[J]. Science and Technology of Food Industry, 2013, (13): 359-363. DOI: 10.13386/j.issn1002-0306.2013.13.079

Citation:

Study on advance of glycation end products in milk process[J]. Science and Technology of Food Industry, 2013, (13): 359-363. DOI: 10.13386/j.issn1002-0306.2013.13.079

Citation:

Study on advance of glycation end products in milk process[J]. Science and Technology of Food Industry, 2013, (13): 359-363. DOI: 10.13386/j.issn1002-0306.2013.13.079

Study on advance of glycation end products in milk process

Abstract

Abstract

The Maillard reaction initiated by amine-carbonyl reactions of proteins, amino acids or nucleic acid and reducing sugars, formed advanced glycation end products (AGEs) in the complex course of the nonenzymatic browning.The accumulation of AGEs strongly implicated in the pathogenesisi of chronic disease, such as vascular disease and diabetes.AGEs formed in the process and storge of milk and milk product, which caused the hidden danger.In this paper, it was presented an overview of the formation and analytical method of AGEs, the processing and storge condition infulence on AGEs, and the strategy of inhibiton the formation of AGEs

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