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油炸过程中太平洋白对虾中 AGEs 的形成及动力学分析。

Formation and kinetic analysis of AGEs in Pacific white shrimp during frying.

机构信息

College of Food Science and Technology, Huazhong Agricultural University/ National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China.

College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, PR China.

出版信息

Food Chem. 2024 Dec 1;460(Pt 2):140408. doi: 10.1016/j.foodchem.2024.140408. Epub 2024 Jul 25.

Abstract

Advanced glycation end products (AGEs) are complex and heterogeneous compounds closely associated with various chronic diseases. The changes in N-carboxymethyllysine (CML), N-carboxyethyllysine (CEL), N-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MG-H1), and fluorescent AGEs (F-AGEs) in fried shrimp during frying (170 °C, 0-210 s) were described by kinetic models. Besides,the correlations between AGEs contents and physicochemical indicators were analyzed to reveal their intrinsic relationship. Results showed that the changes of four AGEs contents followed the zero-order kinetic, and their rate constants were ranked as k < k ≈ k < k. Oil content and lipid oxidation were critical factors that affected the AGEs levels of the surface layer. Protein content and Maillard reaction were major factors in enhancing the CML and CEL levels of the interior layer. Furthermore, the impact of temperature on the generation of CML and CEL was greater than that of MG-H1 and F-AGEs.

摘要

晚期糖基化终产物(AGEs)是与多种慢性疾病密切相关的复杂和异质化合物。通过动力学模型描述了在油炸过程中(170°C,0-210s)油炸虾中 N-羧甲基赖氨酸(CML)、N-羧乙基赖氨酸(CEL)、N-(5-氢-5-甲基-4-咪唑啉-2-基)-鸟氨酸(MG-H1)和荧光 AGEs(F-AGEs)的变化。此外,还分析了 AGEs 含量与理化指标之间的相关性,以揭示它们的内在关系。结果表明,四种 AGEs 含量的变化遵循零级动力学,其速率常数的顺序为 k < k ≈ k < k。油含量和脂质氧化是影响表面层 AGEs 水平的关键因素。蛋白质含量和 Maillard 反应是增加内部层 CML 和 CEL 水平的主要因素。此外,温度对 CML 和 CEL 生成的影响大于对 MG-H1 和 F-AGEs 的影响。

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