Abstract
In the previous paper, we found that milk heated at dry condition at 120°C had modified milk proteins having higher molecular weights as the results of glycation by SDS-PAGE analysis. In contrast, milk specimens heated at 140°C showed no visible protein bands suggesting formation of protein aggregations with larger molecular weights. While high concentrations of chlorogenic acid and epicatechin slightly suppressed glycation of milk proteins at 120°C, ascorbic acid enhanced glycation of milk proteins.
