Investigation of glycated protein assay for assessing heat treatment effect in food samples and protein–sugar models

A commercial kit (Gly-Pro), usually used for clinical diagnosis relative to diabetes, was employed to estimate the effect of heat treatment applied to food and also protein–sugar model systems. The assay employs two enzymatic reagents that react with glycated proteins that result from the Maillard reaction; the hydrogen peroxide produced is then consumed in a colorimetric reaction. Food samples and model systems were heated and incubated at different temperatures and holding times. The enzymatic method was demonstrated to be useful for detecting early products of the Maillard reaction. However, the Gly-Pro kit seems to be specific for glucose binding proteins.