Multi-Response Kinetic Modeling of the Maillard Reaction in Milk During Heating at Ultra-High-Temperature Range

This study developed first a comprehensive multiresponse kinetic model to elucidate the mechanism of the Maillard reaction in milk during ultrahigh-temperature treatment. The model incorporates the alterations in precursors (sugars, amino acids), intermediates (α-dicarbonyl and Amadori compounds) and products (N-ε-carboxymethyllysine, N-ε-carboxyethyllysine) that occur in milk during heating between 110 and 140 °C. Kinetically important reactions steps were identified by multiresponse kinetic modeling. Results indicated that N-ε-carboxymethyllysine and N-ε-carboxyethyllysine were formed predominantly by the oxidation of lactulosyllysine. Among the intermediates, the formation of 1-deoxyglucosone and glucosone, and methylglyoxal from 1-deoxyglucosone and glyoxal from glucosone, were determined to be the kinetically important steps. The rate-limiting step was identified as lactulosyllysine formation, while methylglyoxal generation occurred most rapidly across all heating temperatures. In this study, the multiresponse kinetic modeling approach was applied to milk, offering a comprehensive understanding of the critical pathways leading to the formation of α-dicarbonyl compounds and advanced glycation end-products.