Zhao Xin, Yan Haixia, Cao Jiarong, Ye Bo, Zhao Yingbo, Liu Ling
The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China.
The Department of Food Science, College of Public Health, Shenyang Medical College, Huanghe North Street No.146, Shenyang, 110034 China.
J Food Sci Technol. 2023 Feb;60(2):720-731. doi: 10.1007/s13197-022-05658-z. Epub 2022 Dec 26.
Milk is a highly nutritional food rich in protein and fat that is prone to deterioration by oxidation and glycation reactions at storage and processing. In this study, glycation products and lipid oxidation products contents in skim milk, whole milk, and milk fat simulation groups were determined to evaluate the effect of milk fat components on glycation at 120 °C for 60 min. The increase rate of carbonyl compound, main advanced glycation end products (AGEs) levels, and glycation sites number of -casein and -casein are higher in whole milk than that in skim milk, indicating that milk fat promoted protein glycation significantly. In milk fat simulation groups, oleic acid and linoleic acid (LA) were added to milk fat in skim milk proportionally, promoting the formation of glycation products; however, palmitic acid had no such effect. LA exhibited strong promotion on AGEs formation. Lipid oxidation radicals, protein carbonyl amine condensation, and carbonyl compound formation were critical factors for milk glycation, according to OPLS-DA results. Therefore, radicals of fat oxidation are speculated to trigger the early glycation, and carbonyl compounds of fat oxidation act as important intermediates of glycation, fat type, form, and its degradation rate, thus play essential roles in milk glycation.
The online version contains supplementary material available at 10.1007/s13197-022-05658-z.
牛奶是一种营养丰富的食物，富含蛋白质和脂肪，在储存和加工过程中容易因氧化和糖基化反应而变质。在本研究中，测定了脱脂牛奶、全脂牛奶和乳脂肪模拟组中的糖基化产物和脂质氧化产物含量，以评估乳脂肪成分在120°C下60分钟对糖基化的影响。全脂牛奶中羰基化合物的增加率、主要晚期糖基化终产物（AGEs）水平以及β-酪蛋白和κ-酪蛋白的糖基化位点数量均高于脱脂牛奶，表明乳脂肪显著促进了蛋白质糖基化。在乳脂肪模拟组中，油酸和亚油酸（LA）按脱脂牛奶中乳脂肪的比例添加到脱脂牛奶中，促进了糖基化产物的形成；然而，棕榈酸没有这种作用。LA对AGEs的形成有很强的促进作用。根据OPLS-DA结果，脂质氧化自由基、蛋白质羰基胺缩合和羰基化合物的形成是牛奶糖基化的关键因素。因此，推测脂肪氧化自由基引发早期糖基化，脂肪氧化产生的羰基化合物作为糖基化的重要中间体，脂肪的类型、形态及其降解速率在牛奶糖基化中起着重要作用。
在线版本包含可在10.1007/s13197-022-05658-z获取的补充材料。
