灭菌过程中AGEs和ALEs的形成及抑制

Formation and Inhibition of AGEs and ALEs in Sterilization

在巴氏杀菌和高温高压灭菌条件下,研究葡萄糖/果糖-BSA,亚油酸-赖氨酸/BSA和豆乳中晚期糖基化终末产物(Advanced glycation end products,AGEs)或晚期脂质过氧化终产物(Advanced lipid peroxidation end products,ALEs)形成情况及荞麦壳提取物(Buckwheat hull extract,BHE)对其的抑制作用,以氨基胍(Amino guanidine,AG)作为阳性对照。结果表明:在不同的体系灭菌过程中均形成了大量的AGEs或ALEs。在葡萄糖/果糖-BSA体系中BHE呈现出高抑制AGEs活性,最高抑制率达到66.55%(80℃,1 h),其抑制方式与AG不同。在亚油酸-赖氨酸/BSA体系中,BHE对其ALEs的形成抑制效果也高于AG,但其抑制率低于葡萄糖/果糖-BSA体系,最高抑制率为39.14%(80℃,6 h)。加入BHE豆乳经灭菌后,其荧光值与未加入的豆乳相比,均显著性下降,下降幅度为11.78%(80℃,1 h)、14.32%(115℃,20 min)和14.09%(121℃,20 min)。荞麦壳提取物能显著降低食品加工中AGEs和ALEs的形成,在低褐变食品加工中具有重要意义。

The formation of the advanced glycation end products(AGEs)and advanced lipid peroxidation end products(ALEs)and the inhibition effects of buckwheat hull extract(BHE)under pasteurization and autoclaving conditions in glucose/fructose-BSA,linoleic acid-lysine/BSA and soybean milk were studied.Amino guanidine(AG)was used as a positive control.The results showed that a large number of AGEs or ALEs were formed in the sterilization of different systems.In the glucose/fructose-BSA system,BHE presented high inhibitory effect on AGEs fermentation,with the highest inhibition rate of 66.55%(80℃,1 h),and its inhibition mechanism was different from that of AG.In the linoleic acid-lysine/BSA system,the inhibitory effect of BHE on the formation of ALEs was also higher than AG,but the inhibition rate was lower than in glucose/fructose-BSA system.The highest inhibition rate in the linoleic acid-lysine/BSA system was 39.14%(80℃,6 h).After pasteurization or autoclaving,compared with normal soymilk,the fluorescence value of the soymilk added BHE decreased significantly by 11.78%(80℃,1 h),14.32%(115℃,20 min)and 14.09%(121℃,20 min),respectively.Buckwheat hull extract can significantly reduce the formation of AGEs and ALEs in food processing,and is of great significance in the processing of low browning foods.