Maillard induced saccharide degradation and its effects on protein glycation and aggregation

•Saccharide content did not limit the maximum degree of glycation.•Acetic, formic, lactic, glycolic, succinic acids formed after Maillard reaction.•Order of total organic acid released mimicked order of protein aggregation.•α-Lactalbumin aggregation order: galacturonic acid > glucose > maltotriose.•Lactic acid only identified in samples with Maillard aggregation.