【作者】 刘百里； 罗紫明； 欧仕益；

【Author】 LIU Baili;LUO Ziming;OU Shiyi;Department of Food Science and Engineering, Jinan University;Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products;

【机构】 暨南大学食品科学与工程系； 中山市日威食品有限公司；

【摘要】 目的:探讨添加丝氨酸和丙氨酸对曲奇中活泼羰基化合物(RCS)、荧光晚期糖基化终末产物(AGEs)的影响。方法:在配料中分别添加不同剂量的丝氨酸、丙氨酸(1.9、3.8、6.3、9.5 mmol/kg)制备曲奇,采用高效液相色谱(HPLC)法检测曲奇中羟甲基糠醛(HMF)、3-脱氧奥苏糖(3-Deoxyglucosone,3-DG)、乙二醛和丙酮醛含量,采用荧光分光光度法检测荧光晚期糖基化终末产物蛋白质氧化产物含量。采用四唑盐比色法研究曲奇水提物对人胃粘膜上皮细胞和人克隆结肠腺癌细胞活力的影响,并评价曲奇的感官和质构品质。结果:在9.5 mmol/kg添加水平下,丝氨酸分别将曲奇中HMF、3-DG、乙二醛、丙酮醛含量降低84.8%、37.3%、41.4%、16.5%,丙氨酸分别将它们降低69.0%、51.4%、42.1%、15.5%。两种氨基酸均显著降低荧光AGEs和蛋白质氧化产物含量。分别添加丝氨酸和丙氨酸的曲奇感官评价略高于对照组。此外,氨基酸的添加提高了人胃粘膜上皮细胞和人克隆结肠腺癌细胞活力。结论:丝氨酸和丙氨酸具有控制曲奇等焙烤食品中RCS和荧光AGEs的应用前景。更多还原

【Abstract】 To determine whether the addition of serine and alanine in dough can decrease the content of reactive carbonyl species(RCS) and fluorescent AGEs in cookies. Different levels(1.9、3.8、6.3、9.5 mmol/kg) of serine and alanine were incorporated in dough to prepare cookies, and the contents of reactive compounds(hydroxymethylfurfural, 3-deoxyglucosone, glyoxal, and methylglyoxal),AGEs and protein oxidative products were determined using High Performance Liquid Chromatography and fluorospectrophotometry methods respectively. The effect of cookie water extract on the cell viability of human gastric mucosal epithelial cells and human colon adenocarcinoma cells were investigated by tetrazolium salt colorimetric method, and the texture and sensory properties of cookies were also evaluated texture. At the addition level of 9.5 mmol/kg, serine decreased the content of hydroxymethylfurfural, 3-deoxyglucosone,glyoxal, and methylglyoxal in cookies by 84.8%、37.3%、41.4%、16.5% respectively,and alanine reduced them by 69%、51.4%、42.1%、15.5% respectively. The amino acids also significantly decreased the level of fluorescent AGEs and protein oxidative compounds. The sensory quality of the cookies has been slightlyimproved after the addition of serine and alanine. In addition, amino acids addition increased the viability of human gastric mucosal epithelial cells and human clonal colon adenocarcinoma cells after their exposure to the water extracts of cookies. This finding indicated that serine and alanine exhibit potential application in mitigation of reactive carbonyl compounds in cookies.更多还原