Photo from archive.org
Abstract Little is known about Ne-carboxymethyllysine (CML) and Ne-carboxyethyllysine (CEL), two typical advanced glycation end-products, in raw and cooked egg whites and yolks. This study was aimed to evaluate the… Click to show full abstract
Abstract Little is known about Ne-carboxymethyllysine (CML) and Ne-carboxyethyllysine (CEL), two typical advanced glycation end-products, in raw and cooked egg whites and yolks. This study was aimed to evaluate the levels of protein-bound CML and CEL in hen eggs as affected by heating (80 ℃ 6 min, 100 ℃ 30 min) and the source of eggs based upon a validated HPLC–MS/MS approach. A large biological variation in AGEs among individual raw eggs was found (e.g., CEL in yolks 1.26 – 10.57 mg/kg, n = 16). The yolk had higher levels of CML (125% more in average) and CEL (82% more in average) than the white for each raw egg, attributing to the higher protein levels and higher susceptibility of egg yolks to lipid oxidation. Heating led to significant increases (p
Journal Title: Journal of Food Composition and Analysis
Year Published: 2020
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!