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
Expand
  • (School of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China)

Received date: 2021-01-20

  Revised date: 2021-05-02

  Online published: 2021-11-30

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.

Cite this article

SONG Xiaoli , LI Pu , ZHANG Qiuting , FENG Shasha , DAI Jie , LYU Lishuang . 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 . DOI: 10.13995/j.cnki.11-1802/ts.026830

References

[1] SLIMAN S M,EUBANK T D,KOTHA S R,et al.Hyperglycemic oxoaldehyde,glyoxal,causes barrier dysfunction,cytoskeletal alterations,and inhibition of angiogenesis in vascular endothelial cells:Aminoguanidine protection[J].Molecular and Cellular Biochemistry,2010,333(1-2):9-26.
[2] ZIZKOVA P,VISKUPICOVA J,HEGER V,et al.Dysfunction of SERCA pumps as novel mechanism of methylglyoxal cytotoxicity[J].Cell Calcium,2018,74:112-122.
[3] 申超. FPS-ZM1对晚期糖基化终末产物诱导的鼠小胶质细胞炎症和氧化应激的影响及机制[D].济南:山东大学,2016.
SHEN C.FPS-ZM1 attenuates advanced glycation end products induced inflammation and oxidative stress in rat primary microglia[D].Jinan:Shandong University,2016.
[4] LEVINE R A,SMITH R E.Sources of variability of acrylamide levels in a cracker model[J].Journal of Agricultural and Food Chemistry,2005,53(11):4 410-4 416.
[5] GOLDBERG T,CAI W J,PEPPA M,et al.Advanced glycoxidation end products in commonly consumed foods[J].Journal of the American Dietetic Association,2004,104(8):1 287-1 291.
[6] 张玲敏. 家庭装烘焙类面粉的品牌分析和适用场景[J].粮食加工,2019,44(6):15-25.
ZHANG L M.Brand analysis and application scenarios of home packaged baking flour[J].Grain Processing,2019,44(6):15-25.
[7] 张国治, 王慧洁,刘忠思,等.小麦面筋蛋白的组成、功能特性及产业化应用[J].粮食加工,2019,44(3):1-4.
ZHANG G Z,WANG H J,LIU Z S,et al.Composition,functional characteristics and industrial application of gluten protein in wheat[J].Grain Processing,2019,44(3):1-4.
[8] 王瑞红, 孙小红,王莺颖,等.大豆蛋白和小麦蛋白结构与功能对比研究[J].粮食加工,2016,41(3):32-36.
WANG R H,SUN X H,WANG Y Y,et al.Review on the difference of structure and function between soy protein and wheat protein[J].Grain Processing,2016,41(3):32-36.
[9] PRANDI B,TEDESCHI T,FOLLONI S,et al.Peptides from gluten digestion:A comparison between old and modern wheat varieties[J].Food Research International,2017,91:92-102.
[10] 王岸娜, 陈丛丛,吴立根.小麦面筋蛋白研究进展[J].粮油食品科技,2017,25(5):19-23.
WANG A N,CHEN C C,WU L G.Research progress of wheat gluten protein[J].Science and Technology of Cereals,Oils and Foods,2017,25(5):19-23.
[11] SMUDA M,GLOMB M A.Fragmentation pathways during Maillard-induced carbohydrate degradation[J].Journal of Agricultural and Food Chemistry,2013,61(43):10 198-10 208.
[12] MILDNER-SZKUDLARZ S,SIGER A,SZWENGIEL A,et al.Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins[J].Food Chemistry,2015,172:78-85.
[13] 徐正华, 梁玉燊,朱克卫,等.食品中晚期糖基化中间产物及终末产物研究进展[J].食品安全质量检测学报,2020,11(5):1 496-1 501.
XU Z H,LIANG Y S,ZHU K W,et al.Research progress on advanced glycation end products and intermediate products in foods[J].Journal of Food Safety & Quality,2020,11(5):1 496-1 501.
[14] 李鑫宇. 挤压膨化对豆渣复配粉特性的影响及其应用[D].哈尔滨:哈尔滨商业大学,2020.
LI X Y.Effect of extrusion on the characteristics of soybean dregs compound powder and its application[D].Harbin:Harbin University of Commerce,2020.
[15] 王晨, 李晓明,卢永翎,等.气相色谱法检测饮料中二羰基化合物[J].食品科学,2015,36(24):235-241.
WANG C,LI X M,LU Y L,et al.Detection of dicarbonyl compounds in beverages by gas chromatography[J].Food Science,2015,36(24):235-241.
[16] SCHMITT A,SCHMITT J,MÜNCH G,et al.Characterization of advanced glycation end products for biochemical studies:Side chain modifications and fluorescence characteristics[J].Analytical Biochemistry,2005,338(2):201-215.
[17] 安志丛. 预处理对小麦面筋蛋白功能性质及酶解特性的影响研究[D].无锡:江南大学,2009.
AN Z C.Effect on the functional properties and enzymatic hydrolysis of wheat gluten by pretreatments[D].Wuxi:Jiangnan University,2009.
[18] 王娜, 肖云峰,钱新宇,等.丁香酚/淀粉包合物冻干粉的制备及表征[J].现代食品科技,2020,36(12):180-187.
WANG N,XIAO Y F,QIAN X Y,et al.Preparation and characterization of eugenol/starch inclusion compound freeze-dried powder[J].Modern Food Science and Technology,2020,36(12):180-187.
[19] 陆敏. 黄酮抑制蛋糕体系美拉德反应有害产物的研究[D].南京:南京师范大学,2016.
LU M.Study of inhibitory effect of flavonoids on harmful products from Maillard reaction in cakes[D].Nanjing:Nanjing Normal University,2016.
[20] 金征宇, 麻荣荣,田耀旗.方便米食中淀粉组分对风味形成的贡献[J].食品科学技术学报,2019,37(1):1-9.
JIN Z Y,MA R R,TIAN Y Q.Contribution of starch components to flavor formation in instant rice products[J].Journal of Food Science and Technology,2019,37(1):1-9.
[21] LI H,YU S J.Review of pentosidine and pyrraline in food and chemical models:Formation,potential risks and determination[J].Journal of the Science of Food and Agriculture,2018,98(9):3 225-3 233.
[22] 张政, 王晓曦,马森.大分子交互作用对小麦粉品质影响的研究进展[J].粮食与油脂,2019,32(1):13-15.
ZHANG Z,WANG X X,MA S.Research progress on the effect of macromolecule interaction on quality of wheat flour[J].Cereals & Oils,2019,32(1):13-15.
[23] 裴旭东. 小麦面筋蛋白的改性及其应用[D].上海:华东师范大学,2009.
PEI X D.Modification and application of wheat gluten[D].Shanghai:East China Normal University,2009.
[24] RYDBERG P,ERIKSSON S,TAREKE E,et al.Investigations of factors that influence the acrylamide content of heated foodstuffs[J].Journal of Agricultural and Food Chemistry,2003,51(24):7 012-7 018.
[25] LIMA M,ASSAR S H,AMES J M.Formation of nε-(carboxymethyl)lysine and loss of lysine in casein glucose-fatty acid model systems[J].Journal of Agricultural and Food Chemistry,2010,58(3):1 954-1 958.
[26] SREY C,HULL G L J,CONNOLLY L,et al.Effect of inhibitor compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) formation in model foods[J].Journal of Agricultural and Food Chemistry,2010,58(22):12 036-12 041.
[27] 杨小勇. 方差分析法浅析:单因素的方差分析[J].实验科学与技术,2013,11(1):41-43.
YANG X Y.Discussion of variance analysis:The single factor variance analysis[J].Experiment Science and Technology,2013,11(1):41-43.
[28] 臧艳妮, 赵妍嫣,罗水忠,等.超声波和糖基化复合改性对小麦面筋蛋白性质和结构的影响[J].食品科学,2017,38(5):122-128.
ZANG Y N,ZHAO Y Y,LUO S Z,et al.Effect of ultrasonic treatment and glycosylation modification on characteristics and structure of wheat gluten[J].Food Science,2017,38(5):122-128.
Outlines

/