亲水胶体对海绵蛋糕中晚期糖基化终末产物的抑制作用  

Inhibitory Effects of Hydrocolloids on the Formation of Advanced Glycation End Products in Sponge Cakes

作　　者：王申宛 郑晓燕[2] 艾斌凌[2] 郑丽丽[2] 杨旸 校导 张海德[1] 盛占武[2] WANG Shenwan;ZHENG Xiaoyan;AI Binling;ZHENG Lili;YANG Yang;XIAO Dao;ZHANG Haide;SHENG Zhanwu(School of Food Science and Engineering,Hainan University,Haikou 570228,China;Haikou Experimental Station,Chinese Academy of Tropical Agricultural Sciences,Haikou 570102,China)

机构地区：[1]海南大学食品科学与工程学院,海南海口570228 [2]中国热带农业科学院海口实验站,海南海口570102

出　　处：《食品科学》2022年第20期34-43,共10页Food Science

基　　金：国家自然科学基金面上项目(31772096);国家自然科学基金青年科学基金项目(31901810);海南省自然科学基金创新研究团队项目(320CXTD440);中国热带农业科学院基本科研业务费项目(1630092019001)。

摘　　要：为探究亲水胶体对晚期糖基化终末产物(advanced glycation end products,AGEs)生成的抑制作用,首先采用牛血清白蛋白(bovine albumin,BSA)-果糖、BSA-葡萄糖、BSA-丙酮醛(methylglyoxal,MGO)、BSA-乙二醛4个化学模型,考察9种经典亲水胶体在化学模型中的抗糖基化能力,筛选出抑制效果最佳的海藻酸(alginic acid,ALA)和黄原胶(xanthangum,XG)作为研究对象,探究不同亲水胶体添加量(0.25%、0.5%、1.0%、1.5%、2.0%)及烘焙温度、时间对海绵蛋糕品质属性、AGEs形成和蛋白氧化产物的影响。明确最佳烘焙温度和时间为180℃、40 min,在此条件下分别添加0.5%ALA或2.0%XG能够显著降低海绵蛋糕中的荧光AGEs、非荧光AGEs和蛋白氧化产物含量。同时,ALA和XG的添加能够改善蛋糕的质构,提高蛋糕的水分含量。ALA和XG是一类很有前途的天然AGEs抑制剂,可以在烘焙之前添加至原料中,以减少烘焙食品中AGEs的生成。To investigate the inhibitory effect of hydrocolloids on the formation of advanced glycation end products(AGEs),four chemical models, bovine serum albumin(BSA)-fructose(Fru), BSA-glucose(Glu), BSA-methylglyoxal(MGO), and BSA-glyoxal(GO), were used to evaluate anti-glycation capacity of nine hydrocolloids. Alginic acid(ALA) and xanthan gum(XG) were selected as the best inhibitors to investigate the effects of hydrocolloid addition(0.25%, 0.5%, 1.0%, 1.5%,and 2.0%) as well as baking temperature and time on the quality properties, AGEs formation and protein oxidation products in sponge cakes. Under the optimum baking conditions(180 ℃/40 min), the addition of 0.5% ALA or 2.0% XG significantly reduced the formation of fluorescent AGEs, non-fluorescent AGEs and protein oxidation products. At the same time, ALA and XG improved the texture and increased the moisture contents of the cakes. ALA and XG are promising natural AGEs inhibitors to reduce AGEs generation in bakery products.

关 键 词：海绵蛋糕 亲水胶体 海藻酸 黄原胶 晚期糖基化终末产物 

分 类 号：TS201.4[轻工技术与工程—食品科学]