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Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during comme

閱讀：405 發(fā)布時間：2018-01-16
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The effect of commercial sterilization treatments on the levels of advanced glycation endproducts (AGEs) in meats was investigated. The amounts of both free and protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) in beef (rump, ribeye, short plate), pork (hind leg, tenderloin, belly), and chicken (chicken breasts, drumsticks) were determined using an HPLC–MS/MS method. Beef and pork had a small proportion (raw b15%; sterilized b8%) of free AGEs compared to the total AGEs, but raw chicken breasts had very high levels of free CEL (7.12 ± 9.98 mg/kg; n = 13) with large biological variation compared to pork (0.19 ± 0.09 mg/kg; n = 9) and beef (0.44 ± 0.19 mg/kg; n = 9). Commercial sterilization (121 °C for 10 min) did not significantly affect the amounts of free CML or CEL, but led to about 0.6- to 3.6-fold increase of protein-bound CML and CEL. The amounts of protein and fat content in beef or pork had very little effect on the formation of protein-bound AGEs during sterilization process.（研究了商業(yè)滅菌法對肉類中晚期糖基化終末產(chǎn)物的影響。利用HPLC-MS/MS方法測定牛肉（臀肉,牛脊肉,胸腹肉）豬肉（后腿,里脊肉）雞肉（雞胸肉,雞腿）中自由基與蛋白結(jié)合CML和CEL含量。豬肉與牛肉有小比例的晚期糖基化終末產(chǎn)物,但是未加工的雞胸肉自由CEL含量高。商業(yè)滅菌（121℃ 10min）沒有對自由CML,CEL產(chǎn)生顯著的影響,但是使蛋白結(jié)合CML和CEL的量增加了0.6-3.6倍。牛肉或豬肉中的蛋白質(zhì)和脂肪含量對在殺菌過程中形成蛋白質(zhì)結(jié)合晚期糖基化終末產(chǎn)物的影響很小。）

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Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during comme

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提供商	上海安譜實驗科技股份有限公司	下載次數(shù)	41次
資料大小	1.4MB	資料類型	PDF 文件免費下載該資料
資料圖片	--	瀏覽次數(shù)	405次