Abstract: To investigate the inhibitory effect of hydrocolloids on the formation of advanced glycation end products (AGEs), four chemical models, bovine serum albumin (BSA)-fructose (Fru), BSA-glucose (Glu), BSA-methylglyoxal (MGO), and BSA-glyoxal (GO), were used to evaluate anti-glycation capacity of nine hydrocolloids. Alginic acid (ALA) and xanthan gum (XG) were selected as the best inhibitors to investigate the effects of hydrocolloid addition (0.25%, 0.5%, 1.0%, 1.5%, and 2.0%) as well as baking temperature and time on the quality properties, AGEs formation and protein oxidation products in sponge cakes. Under the optimum baking conditions (180 ℃/40 min), the addition of 0.5% ALA or 2.0% XG significantly reduced the formation of fluorescent AGEs, non-fluorescent AGEs and protein oxidation products. At the same time, ALA and XG improved the texture and increased the moisture contents of the cakes. ALA and XG are promising natural AGEs inhibitors to reduce AGEs generation in bakery products.

Key words: sponge cakes; hydrocolloids; alginic acid; xanthan gum; advanced glycation end products