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食品与发酵工业  2021, Vol. 47 Issue (21): 140-147    DOI: 10.13995/j.cnki.11-1802/ts.026830
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
烘焙配方对1,2-二羰基化合物及晚期糖基化终末产物的影响
宋小莉, 李普, 张秋婷, 冯莎莎, 代洁, 吕丽爽*
(南京师范大学 食品与制药工程学院,江苏 南京,210023)
Effect of main baking ingredients on 1, 2-dicarbonyl compounds and advanced glycation end products
SONG Xiaoli, LI Pu, ZHANG Qiuting, FENG Shasha, DAI Jie, LYU Lishuang*
(School of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China)
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摘要 通过构建谷朊蛋白-糖模型,采用单因素和正交试验探究烘焙过程配方中主要原料,包括淀粉、卵白蛋白及玉米油,对谷朊蛋白和糖发生美拉德反应过程中产生潜在有害产物的影响。采用气相色谱法和荧光光谱法(λex/λem= 340 nm/465 nm)分别测定了美拉德反应中间产物乙二醛(glyoxal, GO)、甲基乙二醛(methylglyoxal, MGO)和荧光性晚期糖基化终末产物(advanced glycation end products, AGEs)的含量,采用扫描电镜和圆二色谱进一步分析了淀粉对谷朊蛋白糖基化过程中蛋白结构的影响。结果表明,增加淀粉的含量在一定程度上可抑制GO,MGO以及荧光性AGEs的生成(P<0.01),而卵白蛋白仅对GO,AGEs的生成有抑制作用(P<0.05),玉米油对体系中有害产物的生成影响不显著(P>0.05)。而且,由于淀粉与谷朊蛋白存在一定的相互作用,改变了蛋白结构,降低了糖基化位点,从而在一定程度上减少了有害产物生成。此外通过正交试验确定在模拟体系下,谷朊蛋白∶葡萄糖∶淀粉∶卵白蛋白∶玉米油质量比为1∶0.15∶6∶0.2∶0.05时,反应体系中美拉德有害产物(GO, MGO, AGEs)产生量最低。
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宋小莉
李普
张秋婷
冯莎莎
代洁
吕丽爽
关键词:  谷阮蛋白  乙二醛  甲基乙二醛  晚期糖基化终末产物    
Abstract: In this paper, the effect of materials in the baking process, including starch, ovalbumin and corn oil, on the potentially harmful Maillard reaction products in the glutenin-sugar model by single factor test and orthogonal design test were investigated. The level of glyoxal (GO), methylglyoxal (MGO) and fluorescent advanced glycation end products (AGEs) in Maillard reaction were determined using gas chromatography and fluorescence spectrometry (λex/λem=340 nm/465 nm), respectively. Then, the effects of starch on the structure of gluten protein during glycosylation were further analyzed by scanning electron microscopy and circular dichroism. The results showed that increasing starch concentration could inhibit the formation of GO, MGO and AGEs (P<0.01), while ovalbumin could only inhibit the formation of GO and AGEs (P<0.05). In addition, corn oil had no significant effect on the formation of those products (P>0.05). Moreover, due to the interaction between starch and glutenin, the structure of the protein was changed and the glycosylation sites were reduced, leading to reduce those products. In addition, the orthogonal experiment confirmed that when the ratio of glutenin∶glucose∶starch∶ovalbumin∶corn oil was 1∶0.15∶6∶0.2∶0.05, the production of GO,MGO and AGEs was the lowest.
Key words:  wheat gluten protein    glyoxal    methylglyoxal    advanced glycation end products
收稿日期:  2021-01-20      修回日期:  2021-05-02           出版日期:  2021-11-15      发布日期:  2021-11-30      期的出版日期:  2021-11-15
基金资助: 国家自然科学基金面上项目(31571783);国家自然科学基金青年项目(31701608)
作者简介:  硕士研究生(吕丽爽教授为通讯作者,E-mail:lishuanglv@126.com)
引用本文:    
宋小莉,李普,张秋婷,等. 烘焙配方对1,2-二羰基化合物及晚期糖基化终末产物的影响[J]. 食品与发酵工业, 2021, 47(21): 140-147.
SONG Xiaoli,LI Pu,ZHANG Qiuting,et al. Effect of main baking ingredients on 1, 2-dicarbonyl compounds and advanced glycation end products[J]. Food and Fermentation Industries, 2021, 47(21): 140-147.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026830  或          http://sf1970.cnif.cn/CN/Y2021/V47/I21/140
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