UHT奶生产过程中晚期糖基化末端产物的抑制调控  

Inhibitory Regulation of Advanced Glycosylation End Products During UHT Milk Production

作　　者：薛海波 张洁菡 吴凡 王泽雨津 杨凰伶 谢琳 金思洋 彭英云 杨治风 陈义勇[1] XUE Haibo;ZHANG Jiehan;WU Fan;WANG Zeyujin;YANG Huangling;XIE Lin;JIN Siyang;PENG Yingyun;YANG Zhifeng;CHEN Yiyong(School of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China;Jiangsu Liangfeng Food Group Co.Ltd.,Zhangjiagang 215623,China;Zhangjiagang Station of Animal Husbandry and Veterinary,Zhangjiagang 215600,China)

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500 [2]江苏梁丰食品集团有限公司,江苏张家港215623 [3]张家港市畜牧兽医站,江苏张家港215600

出　　处：《中国乳品工业》2022年第8期27-30,共4页China Dairy Industry

基　　金：2020年度张家港市科技计划(社会发展)项目(ZKS2002)。

摘　　要：以UHT奶为对象,以UHT奶中荧光性晚期糖基化末端产物(AGEs)含量为指标,考查加工条件(糖种类、糖添加量)、贮藏条件(温度和时间)以及黄酮(槲皮素、芦丁、染料木素和儿茶素)对UHT奶加工过程中AGEs形成的影响。结果表明在UHT奶加工过程中,糖对AGEs的生成促进作用由大到小依次为果糖、葡萄糖、果葡糖浆和蔗糖,蔗糖适宜作为UHT奶加工过程中的糖原料,蔗糖合适的添加量为2%。UHT奶在贮藏过程中,荧光性AGEs的形成与贮藏温度和贮藏时间呈正相关关系,UHT奶在低温贮藏温度为4℃、贮藏时间不易超过15 d的条件下,更有利于抑制蛋白糖基化,降低AGEs的生成。食源性黄酮具有明显的抑制AGEs的生成,其中芦丁具有较好的抗糖化作用,适宜作为一种UHT奶贮藏过程中天然有效的AGEs抑制剂。本研究表明通过控制糖种类、糖添加量、贮藏条件和加入适量的AGEs抑制剂,能够在一定程度上有效降低UHT奶加工过程中AGEs的生成。UHT milk was used as the object.The content of fluorescent advanced glycosylation end products(AGEs)in UHT milk was used as an indicator.The effect of processing conditions(sugar type,amount of sugar added),storage condition(temperature and time)and flavonoids(quercetin,rutin,genistein,and catechin)on the formation of AGEs during UHT milk processing.The results showed that during the processing of UHT milk,the promoting effect of sugar on the formation of AGEs in descending order was fructose,glucose,fructose syrup and sucrose.Sucrose was suitable as the sugar raw material in UHT milk processing.The appropriate amount of sucrose was 2%.During the storage of UHT milk,the formation of fluorescent AGEs was positively correlated with storage temperature and storage time.UHT milk is more conducive to inhibiting protein glycosylation and reducing the production of AGEs under the conditions of low temperature storage temperature of 4℃and storage time of no more than 15 days.Food-derived flavonoids could significantly inhibit the production of AGEs,among which rutin had a good anti-glycation effect and was suitable as a natural and effective AGEs inhibitor during UHT milk storage.This study showed that by controlling the type of sugar,the amount of sugar added,the storage conditions and the addition of an appropriate amount of AGEs inhibitors,the production of AGEs could be effectively reduced to a certain extent during UHT milk processing.

关 键 词：UHT奶 晚期糖基化末端产物 抑制 调控 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程] TS252.42[轻工技术与工程—食品科学与工程]