摘要
通过构建牛血清蛋白-葡萄糖模拟体系,研究不同加工条件对晚期糖基化终产物(Advanced Glycation End products,AGEs)生成的影响,包括加工时间、温度、p H、蛋白质和葡萄糖浓度对AGEs荧光产物、非荧光产物的影响,以及不同的处理条件下荧光和非荧光产物生成量之间的联系。结果表明,当加热时间为40 min,加热温度为100℃,p H为7.0时荧光产物的生成量达到最大值,增加底物浓度在一定程度可以增加荧光产物的量;非荧光产物羧甲基赖氨酸(Nε-(Carboxymethyl)lysine,CML)随着加热时间的延长呈现增加的趋势,当加热温度达到110℃,p H为碱性时CML的生成量达到最大值。利用SPSS软件对不同处理条件下荧光产物和非荧光产物生成量的相关性进行研究,二者随着加热时间的变化呈现负相关,随着其他加工条件的变化并没有呈现直接相关性。
This paper researched on the formation of AGEs in different processing conditions, and the effects of processing time, temperature,pH and the concentrations of protein and glucose on the formation of fluorescent and non-fluorescent products, and the connection between them.The results showed that the largest amounts of fluorescent products were formed at 40 min, 100 ℃, pH7.0 ,and increasing the concentration of substrates could increase the amount of fluorescent products to some extent. As for non-fluorescent products of N^e -（Carboxymethyl） lysine （ CML）, the production of CML was increased with prolonged heating time,and maximum at 110 ℃ and alkaline condition. The connection of fluorescent and non-fluorescent product in different processing conditions by SPSS software analyzed.It showed a negative correlation with the change of processing time, and other conditions did not show a direct correlation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第7期96-100,110,共6页
Science and Technology of Food Industry
基金
国家自然科学基金(31501559
31571940)
关键词
晚期糖基化终产物
非荧光产物
羧甲基赖氨酸
生成规律
加工模型
Advanced Glycation End products
non - fluorescent products
N^e - （ Carboxymethyl ） lysine
formation rule
processing model
