食品科学2017，Vol.38Issue(13)：47-52,6.DOI:10.7506/spkx1002-6630-201713008
豆乳加工中晚期糖基化终产物的调控
Regulation of Advanced Glycation End Products in Soymilk
摘要
Abstract
Purpose:To investigate the factors influencing the formation of fluorescent advanced glycation end products (AGEs) in soymilk model system.Methods:The concentration of fluorescent AGEs was detected by fluorescence spectrometry (λex/λem =340 nm/465 nm).The factors investigated included processing conditions (boiling time,sugar type,sugar concentration and soybean oil concentration),storage conditions (temperature and time) and flavonoids (quercetin,rutin,genistein,luteolin and catechins).Results:The effect of different sugars on fluorescent AGEs formation was in the increasing order:xylitol ＜ sucrose ＜ fructose syrup ＜ glucose ＜ fructose.Boiling time,sugar concentration and soybean oil concentration showed a positive correlation with fluorescent AGEs.During storage,the formation of fluorescent AGEs increased with increasing temperature and time.Flavonoids could effectively inhibit the formation of fluorescent AGEs during the processing and storage of soybean milk,especially at a concentration of 2 mmol/L.Conclusion:By changing some conditions,such as boiling time,sugar type,sugar concentration,fat concentration,storage condition and using an appropriate amount of AGEs inhibitors,the regulation of the formation of AGEs is feasible.关键词
豆乳/晚期糖基化终产物/加工贮藏条件/黄酮Key words
soymilk/advanced glycation end products (AGEs)/processing and storage conditions/flavonoids分类
轻工纺织引用本文复制引用
王晨,李普,卢永翎,郑铁松,吕丽爽..豆乳加工中晚期糖基化终产物的调控[J].食品科学,2017,38(13):47-52,6.基金项目
国家自然科学基金面上项目(31571783) （31571783）
