以牛血清白蛋白(bovine serum albumin,BSA)和葡萄糖为原料进行糖基化反应,研究糖基化时间和糖基化温度对果糖胺、羰基化合物、5-羟甲基糠醛(5-hydromethylfurfaral, 5-HMF)、丙烯酰胺等糖基化反应产物形成的影响。结果表明,BSA-葡萄糖糖基化体系中的果糖胺含量、羰基含量均随着反应时间的延长和反应温度的升高先增加后降低,褐变程度随着反应温度的升高而增大,但随着反应时间的延长先增大后下降。当糖基化反应温度高于60 ℃,且反应时间超过12 h时,样品中5-羟甲基糠醛、丙烯酰胺、后期糖基化末端终产物等潜在危害产物的含量显著增加(P<0.05)。本研究结果可为通过控制加工时间和温度,减少高蛋白、高糖类食品在热加工过程中有害糖基化产物的形成提供技术参考。
Effects of glycation time and temperature on forming glycation products, such as fructosamine, carbonyl, 5-hydroxymethylfurfural, acrylamide etc. were investigated using bovine serum albumin (BSA) and glucose for glycation reaction. The results showed that the contents of both fructosamine and carbonyl in the BSA-glucose system firstly increased and then decreased with increasing reaction time and temperature. The browning degree increased with increasing temperature, but it increased first and then decreased with the reaction time. When the temperature was higher than 60 ℃ and the reaction time was more than 12 h, the contents of potentially harmful products such as 5-hydroxymethylfurfural, acrylamide, advanced glycation end-products increased significantly (P<0.05). These results could provide technological references for alleviating the formation of harmful glycation products in high protein and high sugar foods during heating processing by controlling the processing time and temperature.
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