Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing, 210095, PR China.
Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing, 210095, PR China.
Colloids Surf B Biointerfaces. 2020 Jul;191:111016. doi: 10.1016/j.colsurfb.2020.111016. Epub 2020 Apr 11.
The purpose of this study was to investigate the effect of malondialdehyde (MDA) on emulsifying properties, rheological behavior and advanced glycation end products (AGEs) in chicken sarcoplasmic protein emulsion (CSPE). The CSPE preparation (17 mg/mL sarcoplasmic: soybean oil (v : v = 5:1) was dispersed into MDA emulsions at 0 mM, 0.5 mM, 5 mM, 10 mM, 30 mM, and 50 mM concentrations. Our hypothesis and main conclusions were summarized at three points: (1) Levels of AGEs increased when MDA concentrations were at 0.5-10 mM for the dispersive system and were aggregated by the disulfide bond. (2) Levels of AGEs decreased at 10-30 mM MDA concentrations, which could be attributed to protein structure changes. (3) Covalent bonding of non-disulfide bond played an important role at 30-50 mM MDA concentration. In sum, it was concluded that MDA not only changed the emulsifying properties but also induced AGEs formation in CSPE.
本研究旨在探讨丙二醛 (MDA) 对鸡肉肌浆蛋白乳液 (CSPE) 的乳化特性、流变行为和糖基化终产物 (AGEs) 的影响。CSPE 制剂（17mg/mL 肌浆蛋白：大豆油 (v : v = 5:1）分散在 MDA 乳液中，浓度分别为 0 mM、0.5 mM、5 mM、10 mM、30 mM 和 50 mM。我们的假设和主要结论总结如下：（1）当分散体系中的 MDA 浓度为 0.5-10mM 时，AGEs 水平增加，通过二硫键聚集。（2）在 10-30mM MDA 浓度下，AGEs 水平下降，这可能归因于蛋白质结构的变化。（3）在 30-50mM MDA 浓度下，非二硫键的共价键合起着重要作用。总之，研究结果表明，MDA 不仅改变了 CSPE 的乳化特性，还诱导了 AGEs 的形成。
