食品工业科技2017，Vol.38Issue(7)：96-100,110,6.DOI:10.13386/j.issn1002-0306.2017.07.010
不同加工条件对模拟体系中晚期糖基化终产物生成的影响
Effects of different processes on the formation of Advanced Glycation End products in the model system
摘要
Abstract
This paper researched on the formation of AGEs in different processing conditions,and the effects of processing time,temperature,pH and the concentrations of protein and glucose on the formation of fluorescent and non-fluorescent products,and the connection between them.The results showed that the largest amounts of fluorescent products were formed at 40 min,100 ℃,pH7.0,and increasing the concentration of substrates could increase the amount of fluorescent products to some extent.As for non-fluorescent products of Nε-(Carboxymethyl) lysine (C ML),the production of CML was increased with prolonged heating time,and maximum at 110 ℃ and alkaline condition.The connection of fluorescent and non-fluorescent product in different processing conditions by SPSS software analyzed.It showed a negative correlation with the change of processing time,and other conditions did not show a direct correlation.关键词
晚期糖基化终产物/非荧光产物/羧甲基赖氨酸/生成规律/加工模型Key words
Advanced Glycation End products/non-fluorescent products/Nε-(Carboxymethyl) lysine/formation rule/processing model分类
轻工纺织引用本文复制引用
刘慧琳,陈晓默,吴春玲,刘美林,王静..不同加工条件对模拟体系中晚期糖基化终产物生成的影响[J].食品工业科技,2017,38(7):96-100,110,6.基金项目
国家自然科学基金(31501559,31571940). （31501559,31571940）
