高蛋白食品加工模拟体系中晚期糖基化末端产物的形成  

Advanced Glycation End Products(AGEs) Formation in High-protein Foods Processing Model System

作　　者：房红娟[1] 王丽娟[1] 张双凤[1] 刘荟萃[1] 李巨秀[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国食品学报》2014年第2期28-34,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(No.31101217)

摘　　要：热加工导致食品中晚期糖基化末端产物急剧增加。以鸡肉、猪肉、羊肉、牛肉、鱼肉为材料,建立高蛋白食品加工模拟体系。通过测定激发波长（Ex）370 nm、发射波长（Em）440 nm条件下的荧光强度,研究加工方式,如煮、炸、炒、烤对于食品中AGEs形成的影响。结果表明：加工方式对食品蛋白质中AGEs形成有明显的促进作用,其影响顺序依次为煮（100℃,3 min）〈烘（180,30 min）〈炸（180~200℃,90 s）〈煎（600 W,2 min）。烘烤0~50min时,随着加工时间的延长,AGEs逐渐增多。温度对AGEs的形成影响显著,当烘烤温度在25~100℃范围时,AGEs含量变化不大;当烘烤温度在100~200℃范围时,随着温度的升高,AGEs急剧增加。总之,干热加工方式比湿热加工方式能显著促进食品中AGEs的生成,且加热温度越高,加工时间越长,AGEs产生越多。Advanced glycation end products（AGEs） increase dramatically during heat processing. In this study, using chicken, pork, lamb, beef, fish as materials, a high-protein food processing model system was used to investigate the influence of processing methods（such as boiled, fried, fried, baked）, heating time and temperature on the formation of AGEs by measuring fluorescence values under Excitation wavelength 370 nm, emission wavelength 440 nm. The results showed that the processing methods could promote AGEs formation of food protein and its impact in the order： boiling roast fried cooking, baked of 150 ℃ during 0~50 min, AGEs content increased with the processing time extending. Temperature had no significant effect on the formation of AGEs for the tempetature range of 25~100 ℃; within the 100~ 200 ℃, AGEs dramatic increased as the temperature increasing. In all, dry heat processing than the hot and humid processing methods had significantly effect on formation of AGEs in the food; the higher the heating temperature, and/or the longer processing time, the more AGEs content in high-protein food.

关 键 词：晚期糖基化末端产物 美拉德反应 高蛋白 模拟体系 

分 类 号：TS205[轻工技术与工程—食品科学]