Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation  

作　　者：Rui Fang Zongshuai Zhu Anthony Pius Bassey Iftikhar Ali Khan Ming Huang 

机构地区：[1]College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China [2]Center Testing International Pinbiao(Jiangsu),Certifi cation Technology Co.Ltd.,Nanjing 210046,China [3]Shenzhen Key Laboratory of Marine Microbiome Engineering,Institute for Advanced Study,Shenzhen University,Shenzhen 518060,China [4]Nanjing Huangjiaoshou Food Science and Technology Co.Ltd.,Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology,Nanjing 211200,China

出　　处：《Food Science and Human Wellness》2022年第4期828-836,共9页食品科学与人类健康（英文）

基　　金：supported by Postgraduate Research&Practice Innovation Program of Jiangsu Province(KYCX21_0579);the China Scholarship Council(No.202006850022);supported by Agriculture Research System of China(CARS-41-Z);Science and Technology Project of Nanjing City(No.202002040)。

摘　　要：Advanced glycation end products(AGE) are potential harmful substances formed in the advanced Maillard reaction and increasingly investigated in muscle foods. However, the contribution of oxidation to the AGE formation is controversial. Moreover, reports on glyoxal(GO) induced AGE formation in chicken meat emulsion(CME) are limited. Thus, the effects of GO on emulsifying properties, rheological behavior and AGE formation in CME were investigated. Our findings exhibited that levels of Nε-carboxymethyllysine(CML) and Nε-carboxyethyllysine(CEL) were associated with lipid oxidation but not significantly(P > 0.05). Levels of AGE peaked when GO concentration ranged from 5 mmol/L(CML) to 10 mmol/L(CEL). The droplets’ aggregation associated with the disulfide bond when the concentration of GO was at 0.5–30 mmol/L while non-disulfide bond association occurred at 30–50 mmol/L GO concentration. In conclusion, compared to the effect of oxidation, GO exhibited the main role in the AGE formation of CME. This study will provide theoretical significance for further understanding and controlling the formation of AGE in CME.

关 键 词：GLYOXAL EMULSION OXIDATION Advanced glycation end products Chicken meat 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]