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.
LI Jun
,
TU Zongcai
,
SHA Xiaomei
,
ZHANG Lu
,
YE Yunhua
,
LUO Juan
,
YANG Ping
,
SHAO Yanhong
. Effects of reaction conditions on the formation of glycosylation products of bovine serum albumin-glucose system[J]. Food and Fermentation Industries, 2019
, 45(5)
: 87
-93
.
DOI: 10.13995/j.cnki.11-1802/ts.018112
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