Effects of different processes on the formation of Advanced Glycation End products in the model system

This paper researched on the formation of AGEs in different processing conditions, and the effects of processing time, temperature, p H and the concentrations of protein and glucose on the formation of fluorescent and non-fluorescent products, and the connection between them.The results showed that the largest amounts of fluorescent products were formed at 40 min, 100 ℃, p H7.0, and increasing the concentration of substrates could increase the amount of fluorescent products to some extent.As for non-fluorescent products of Nε- ( Carboxymethyl) lysine ( CML) , the production of CML was increased with prolonged heating time, and maximum at 110 ℃ and alkaline condition. The connection of fluorescent and non-fluorescent product in different processing conditions by SPSS software analyzed.It showed a negative correlation with the change of processing time, and other conditions did not show a direct correlation.