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- Kong, Yanghui; Li, Xiaoming; Zheng, Tiesong; Lv, Lishuang
- Food chemistry 2015 v.183 pp. 36-42
- Maillard reaction; Pueraria montana var. lobata; advanced glycation end products; beta-lactoglobulin; crosslinking; dose response; genistein; glycation; pH; polyacrylamide gel electrophoresis; soybeans; sugars; temperature
- ... Advanced glycation end products (AGEs), which are formed in β-lactoglobulin (β-lg) glycation systems via the Maillard reaction, have been implicated in diabetes-related long-term complications. In the present study, we found that reaction conditions, including temperature, time, pH, reactant type and molar ratio of beta-lg to a sugar/MGO/GO, can significantly affect the formation of AGEs. Using SD ...