Abstract:

Objective: To investigate the factors influencing the formation of fluorescent advanced glycation end products
(AGEs) in casein-lactose, casein-MGO and casein-GO model systems. Methods: The influencing factors including reducing
sugar type, temperature, pH, metal ion, time and genistein concentration were detected by fluorescence spectrometry,
(λex/λem = 370 nm/440 nm). Results: The strongest fluorescent intensity of AGEs was obtained under the conditions: ribose
as reducing sugar, pH 7.4, storage temperature of 121 ℃ and processing temperature of 37 ℃, whereas the presence of Fe2+
and Ca2+ and 9 mmol/L genistein could effectively inhibit the formation of fluorescent AGEs. Conclusion: Reducing sugar
type, pH, and temperature have a significant effect on the formation of fluorescent AGEs, and metal ion and genistein could
inhibit the fluorescent AGEs. Among these, reducing sugar has the greatest influence on the formation of fluorescent AGEs,
followed by time and temperature.

Key words: casein, fluorescence spectrometry, advanced glycation end products (AGEs), genistein