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

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Temperature effect on formation of advanced glycation end products in infant formula milk powder. / Zhu, Ru-Gang ; Cheng, Hong; Li, Li; Erichsen, Henriette Rifbjerg; Petersen, Mikael Agerlin; Sørensen, John; Skibsted, Leif Horsfelt.

In: International Dairy Journal, Vol. 77, 2018, p. 1-9.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Zhu, R-G, Cheng, H, Li, L, Erichsen, HR, Petersen, MA, Sørensen, J & Skibsted, LH 2018, 'Temperature effect on formation of advanced glycation end products in infant formula milk powder', International Dairy Journal, vol. 77, pp. 1-9. https://doi.org/10.1016/j.idairyj.2017.09.005

APA

Zhu, R-G., Cheng, H., Li, L., Erichsen, H. R., Petersen, M. A., Sørensen, J., & Skibsted, L. H. (2018). Temperature effect on formation of advanced glycation end products in infant formula milk powder. International Dairy Journal, 77, 1-9. https://doi.org/10.1016/j.idairyj.2017.09.005

Vancouver

Zhu R-G, Cheng H, Li L, Erichsen HR, Petersen MA, Sørensen J et al. Temperature effect on formation of advanced glycation end products in infant formula milk powder. International Dairy Journal. 2018;77:1-9. https://doi.org/10.1016/j.idairyj.2017.09.005

Author

Zhu, Ru-Gang ; Cheng, Hong ; Li, Li ; Erichsen, Henriette Rifbjerg ; Petersen, Mikael Agerlin ; Sørensen, John ; Skibsted, Leif Horsfelt. / Temperature effect on formation of advanced glycation end products in infant formula milk powder. In: International Dairy Journal. 2018 ; Vol. 77. pp. 1-9.

Bibtex

@article{dbc3f847efb04d5dab275ecd5b5fb125,
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 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.",
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",
doi = "10.1016/j.idairyj.2017.09.005",
language = "English",
volume = "77",
pages = "1--9",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

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

Y1 - 2018

N2 - 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.

AB - 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.

U2 - 10.1016/j.idairyj.2017.09.005

DO - 10.1016/j.idairyj.2017.09.005

M3 - Journal article

VL - 77

SP - 1

EP - 9

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

ER -

ID: 185228714