在巴氏杀菌条件下碎牛肉中晚期糖基化终产物的形成。
Formation of advanced glycation endproducts in ground beef under pasteurisation conditions.
作者信息
Sun Xiaohua, Tang Juming, Wang Jing, Rasco Barbara A, Lai Keqiang, Huang Yiqun
机构信息
College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China.
Department of Biological System Engineering, Washington State University, Pullman, WA 99164-6120, USA.
出版信息
Food Chem. 2015 Apr 1;172:802-7. doi: 10.1016/j.foodchem.2014.09.129. Epub 2014 Sep 28.
Advanced glycation endproducts (AGEs) in food products may pose health risks, and thermal processing of foods accelerates the formation of AGEs. The effects of heat treatments (65-100 °C, 0-60 min) on the formation of AGEs including N(ε)-carboxymethyllysine (CML) and N(ε)-carboxyethyllysine (CEL) in ground beef were investigated. The levels of CML and CEL in ground beef steadily increased with heating time and heating temperature. A strong linear relationship (r(2) = 0.920) between the amounts of CML (2.76-19.96 mg/kg) and CEL (2.32-11.89 mg/kg) in raw and thermally treated beef was found. The formations of both CML and CEL in ground beef during heat treatments basically fitted zero-order reactions (CML: r(2) = 0.851-0.995, rate constant = 0.031-0.224 mg kg(-1) min(-1); CEL: r(2) = 0.907-0.971, rate constant = 0.044-0.118 mg kg(-1) min(-1)) with an activation energy of 61.01 kJ/mol for CML and 29.21 kJ/mol for CEL.
食品中的晚期糖基化终产物（AGEs）可能会带来健康风险，而食品的热加工会加速AGEs的形成。研究了热处理（65-100°C，0-60分钟）对碎牛肉中包括N（ε）-羧甲基赖氨酸（CML）和N（ε）-羧乙基赖氨酸（CEL）在内的AGEs形成的影响。碎牛肉中CML和CEL的含量随加热时间和加热温度的升高而稳步增加。在生牛肉和热处理牛肉中，CML（2.76-19.96毫克/千克）和CEL（2.32-11.89毫克/千克）的含量之间存在很强的线性关系（r(2) = 0.920）。热处理过程中碎牛肉中CML和CEL的形成基本符合零级反应（CML：r(2) = 0.851-0.995，速率常数 = 0.031-0.224毫克·千克(-1)·分钟(-1)；CEL：r(2) = 0.907-0.971，速率常数 = 0.044-0.118毫克·千克(-1)·分钟(-1)），CML的活化能为61.01千焦/摩尔，CEL的活化能为29.21千焦/摩尔。
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