食品科学2017，Vol.38Issue(15)：20-25,6.DOI:10.7506/spkx1002-6630-201715004
大豆7S蛋白-糖体系晚期糖基化终产物形成因素
Elucidation of Factors Affecting the Formation of Fluorescent AGEs in Soybean 7S Globulin-Sugar System
摘要
Abstract
Purpose:Non-enzymatic glycation reaction can be induced during the glycosylation modification of soybean 7S protein,which can give rise to the production of harmful advanced glycation end products (AGEs).In order to improve the safety of foods,soybean 7S protein-sugar system was established to find out the factors affecting the formation of AGEs and effectively control the glycosylation reaction under simulated food processing conditions.Methods:The influencing factors including sugar type,sugar concentration,pH,temperature,inhibitor type and inhibitor concentration were detected by fluorescence spectrometry (λex/λem =340 nm/465 nm).The formation and inhibition of harmful products were characterized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE).Results:The use of fructose as a sugar,a ratio between sugar and protein concentrations of 1∶4,a pH value of 9.2,and a reaction temperature of 121 ℃ were the best conditions for the formation of fluorescent AGEs.The flavonoids quercetin,genistein,rutin and luteolin could effectively and dose-dependently inhibit the formation of fluorescent AGEs.Conclusion:The types of sugar and inhibitor have a certain effect on the formation of fluorescent AGEs.We can inhibit the formation of fluorescent AGEs by reducing the ratio between sugar and protein concentrations,pH and reaction temperature as well as increasing the concentration of the inhibitor.关键词
大豆7S蛋白-糖体系/糖基化/荧光性晚期糖基化终产物/荧光光谱/十二烷基硫酸钠-聚丙烯酰胺凝胶电泳Key words
soybean 7S globulin-sugar system/glycosylation/fluorescent advanced glycation end products/fluorescence spectrometry/sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE)分类
轻工纺织引用本文复制引用
刘贵梅,章鼎敏,李普,卢永翎,郑铁松,吕丽爽..大豆7S蛋白-糖体系晚期糖基化终产物形成因素[J].食品科学,2017,38(15):20-25,6.基金项目
国家自然科学基金面上项目(31571783) （31571783）
