Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing
| Autor: | Rui Fang, Guanghong Zhou, Ming Huang, Zongshuai Zhu, Yunji Wei |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
030309 nutrition & dietetics
Lysine lcsh:TX341-641 Protein oxidation Positive correlation Medicinal chemistry 03 medical and health sciences symbols.namesake chemistry.chemical_compound Nε-carboxyethyllysine 0404 agricultural biotechnology Oxidation Nε-carboxymethyllysine Carboxyethyllysine Ne carboxymethyllysine 0303 health sciences Methylglyoxal 04 agricultural and veterinary sciences 040401 food science Maillard reaction Braised chicken chemistry symbols Glyoxal lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Food Science and Human Wellness, Vol 9, Iss 4, Pp 383-393 (2020) |
| ISSN: | 2213-4530 |
| DOI: | 10.1016/j.fshw.2020.05.013 |
| Popis: | The objective of this work was to investigate the effects of oxidation and Maillard reaction on free and protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) formation during braised chicken processing. It was found that a positive correlation was observed between carbonyl, fat oxidation, Maillard reaction, CML and CEL (P < 0.05). The sulfhydryl groups could be used as potential indicators to evaluate the compounds’ interaction levels between Maillard reaction and protein oxidation. Frying promoted the formation of lysine (Lys), glyoxal (GO) and methylglyoxal (MGO) (P < 0.05); Boiling enhanced the formation of GO and MGO (P < 0.05) while inhibited the levels of Lys (P < 0.05); Sterilizing blocked the formation of MGO and Lys (P < 0.01) but improved GO levels (P < 0.05). Finally, a perspective was concluded that the Maillard reaction combined with oxidation is one of the main reasons for the formation of free and protein-bound CML and CEL during braised chicken processing. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|