•Standard conditions allow comparison of glycation reactivity of milk proteins.•β-Lactoglobulin achieved slightly less glycation with glucose than α-lactalbumin.•β-Casein was consistently less glycated than whey proteins.•Percentage of glycated lysines increased with lysine to protein size ratio.•Initial glycation speed for each protein determines final level of glycation.
Food Chemistry – Elsevier
Published: Jun 30, 2018
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