赖氨酸在Maillard反应中形成有害产物AGEs的研究  

Studies on formation of AGEs by lysine in maillard reaction

作　　者：李普[1] 夏秋琴 刘贵梅[1] 卢永翎[1] 吕丽爽[1] 

机构地区：[1]南京师范大学金陵女子学院,江苏南京210097

出　　处：《食品与机械》2016年第12期26-30,共5页Food and Machinery

基　　金：国家自然科学基金项目资助(编号:31571783)

摘　　要：模拟食品加工条件,构建赖氨酸—还原糖和精氨酸—赖氨酸—还原糖体系,分析各影响因素在体系发生Maillard反应中产生有害AGEs(晚期糖基化终末产物)的作用,比较两个体系添加和不添加黄酮条件下对AGEs形成量的影响。用荧光光谱法(λex/λem=370/440nm)测定AGEs的含量,考察不同因素如还原糖种类、浓度、金属离子、温度、pH和染料木素对有害AGEs形成的影响,以及赖氨酸/精氨酸并存对AGEs形成量的影响。结果表明:在赖氨酸发生Maillard反应过程中,温度越高、还原糖中核糖,糖浓度越大、pH 9.2,形成的AGEs越多;不同的金属离子对AGEs的作用各异,Mg^(2+)和Fe^(2+)能促进AGEs的形成,Ca^(2+)抑制AGEs的形成;抑制剂染料木素浓度越大(9mmol/L),AGEs抑制效果越好;赖氨酸/精氨酸混合体系中AGEs形成量主要由赖氨酸来决定。各影响因素对赖氨酸Maillard反应过程中产生AGEs均有一定作用,时间是最主要因素,其次是pH和温度;而赖氨酸/精氨酸混合体系中AGEs的形成量取决于赖氨酸的含量。[Purpose]The different influencing factors are investigated on producing AGEs by Lysine in Maillard reaction,and the different between single amino acid（Lysine,or Argine）-reducing and mixed Lys-Arg-reducing sugar system are compared.[Method]Fluorescence spectrometry（λex/λem =370/440nm）is used to detect the amount of AGEs,the factors of sort and concentration of sugar,metal ion,temperature,pH and genistein concentration in Maillard reaction and proportion of lysine and arginine in Lys/Arg-reducing sugar system was discussed.[Result]The increasing of sugar concentration,pH,or temperature,the more amounts of AGEs was produced.Fe^（2＋）and Mg^（2＋）could promote the formation of AGEs.But metal ion（Ca^（2＋））could inhibit the formation of AGEs;at the present of 9mmol/L genistein,the inhibitory ratio is the best.The lysine played an important role on the Lys-Arg cross-linking with glucose in Lys/Arg-reducing sugar system.[Conclusion]All the factors have a little bit impact on the formation of AGEs,and genistein can significantly suppress the formation of AGEs.The reaction time is the main point on the formation of AGEs,the second is pH and temperature.Additionally,the lysine played an important role on the formation of fluorescent AGEs in Lys-Arg-glucose system.

关 键 词：荧光性晚期糖基化终末产物 赖氨酸 美拉德反应 荧光光谱法 

分 类 号：TS201.2[轻工技术与工程—食品科学]