PhD defence

Glycation unveiled: Unravelling influencing factors of protein glycation in different varieties of infant formulas

PhD candidate Yajing Y (Yajing) Xie MSc
Promotor prof. V (Vincenzo) Fogliano
Co-promotor HJ (Ine) van der Fels-Klerx SPJ (Stefan) van Leeuwen
Organisation Wageningen University, Food Quality and Design

Tue 28 November 2023 13:30 to 15:00

Venue Omnia, building number 105
Hoge Steeg 2
6708 PH Wageningen
+31 (0) 317 - 484500
Room Auditorium


Thermal processing is essential to ensure the safety of infant formula products. However, it also triggers the reaction between components, resulting in the formation of undesirable compounds such as dietary advanced glycation end-products (dAGEs).

This PhD research aimed to investigate the presence and mitigation strategies of dAGEs in infant formulas, with the goal of gaining insights into the factors that influence dAGEs formation. According to our findings, protein hydrolysis degree, protein source (milk protein vs. plant protein), and storage temperature of infant formula have the greatest influence on the extent of protein glycation. The mitigation of dAGEs in infant formula can be achieved by the addition of antioxidant.