School of Chemistry and Food Engineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China; College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China.
School of Chemistry and Food Engineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
Food Chem. 2021 Jan 30;336:127706. doi: 10.1016/j.foodchem.2020.127706. Epub 2020 Jul 30.
This research was aimed to investigate the formation of protein-bound N-carboxymethyllysine (CML) and N-carboxyethyllysine (CEL) in ground pork at 121 °C (5-30 min) as affected by sugars (1-9% w/w, glucose, fructose, lactose, and sucrose).The addition of reducing sugar significantly (P < 0.05) increased the levels of CML and CEL in heat treated pork samples. Even adding 1% of glucose in pork could lead to 3.8 and 4.0 times increase in the formation rate constant (zero-order) of CML and CEL, respectively. In a typical commercial sterilization process (121 °C, 30 min), adding glucose, fructose or lactose in pork resulted in an average increase of 224-581%, 26-276%, and 8-189% CML, and 217-720%, 213%-15.8 times, and 20-150% CEL, respectively, depending on the sugar concentration. Sucrose did not promote the formation of CML and CEL in pork during heating.
本研究旨在探讨 121°C（5-30 分钟）条件下，糖（1-9%w/w，葡萄糖、果糖、乳糖和蔗糖）对猪肉中蛋白质结合 N-羧甲基赖氨酸（CML）和 N-羧乙基赖氨酸（CEL）形成的影响。还原糖的添加显著（P<0.05）增加了热处理猪肉样品中 CML 和 CEL 的水平。即使在猪肉中添加 1%的葡萄糖，也分别导致 CML 和 CEL 形成速率常数（零级）增加 3.8 和 4.0 倍。在典型的商业灭菌过程（121°C，30 分钟）中，在猪肉中添加葡萄糖、果糖或乳糖会导致 CML 平均增加 224-581%、26-276%和 8-189%，CEL 分别增加 217-720%、213%-15.8 倍和 20-150%，这取决于糖的浓度。蔗糖在加热过程中不会促进猪肉中 CML 和 CEL 的形成。
