Effects of reaction conditions on the formation of glycosylation products of bovine serum albumin-glucose systemChinese Full TextEnglish Full Text (MT)
LI Jun;TU Zongcai;SHA Xiaomei;ZHANG Lu;YE Yunhua;LUO Juan;YANG Ping;SHAO Yanhong;College of Life Science,Jiangxi Normal University;State Key Laboratory of Food Science and Technology(Nanchang University);
Abstract: Effects of glycation time and temperature on forming glycation products, such as fructosamine, carbonyl, 5-hydroxymethylfurfural, acrylamide etc. were investigated using bovine serum albumin（BSA） and glucose for glycation reaction. The results showed that the contents of both fructosamine and carbonyl in the BSA-glucose system firstly increased and then decreased with increasing reaction time and temperature. The browning degree increased with increasing temperature, but it increased first and then decreased with the reaction time. When the temperature was higher than 60 ℃ and the reaction time was more than 12 h, the contents of potentially harmful products such as 5-hydroxymethylfurfural, acrylamide, advanced glycation end-products increased significantly（P＜0.05）. These results could provide technological references for alleviating the formation of harmful glycation products in high protein and high sugar foods during heating processing by controlling the processing time and temperature.
- DOI：
10.13995/j.cnki.11-1802/ts.018112
- Series：
- Subject：
- Classification Code：
TS205
- Mobile Reading
Read on your phone instantly
Step 1Scan QR Codes
"Mobile CNKI-CNKI Express" App
Step 2Open“CNKI Express”
and click the scan icon in the upper left corner of the homepage.
Step 3
Scan QR Codes
Read this article on your phone.
- Download
- Online Reading
Download the mobile appuse the app to scan this coderead the article.
Tips: Please download CAJViewer to view CAJ format full text.
Download: 648 Page: 87-93+100 Pagecount: 8 Size: 3647K
Citation Network
Related Literature
- Similar Article
- Reader Recommendation
- Associated Author