Generation of Soluble Advanced Glycation End Products Receptor (sRAGE)-Binding Ligands during Extensive Heat Treatment of Whey Protein/Lactose Mixtures Is Dependent on Glycation and Aggregation.

Abstract in brief

• The study shows that heating whey protein and lactose together leads to the formation of soluble AGE receptor ligands, but this process is limited under acidic (pH 5) conditions and depends on protein glycation and aggregation.
• Heating at 130°C affects how easily whey proteins are digested, with digestibility influenced by pH and peptide cleavage patterns, and these changes impact the formation of sRAGE-binding molecules.
• The ability of the heat-treated whey-lactose mixtures to bind to sRAGE after digestion is linked to protein aggregation and glycation, and it decreases with protease digestion, reflecting the changes in digestibility and protein structure.]