Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing
The objective of this work was to investigate the effects of oxidation and Maillard reaction on free and protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) formation during braised chicken processing. It was found that a positive correlation was observed between carbonyl, fat...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2020-12-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453020301567 |
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| author | Zongshuai Zhu Rui Fang Ming Huang Yunji Wei Guanghong Zhou |
| author_facet | Zongshuai Zhu Rui Fang Ming Huang Yunji Wei Guanghong Zhou |
| author_sort | Zongshuai Zhu |
| collection | DOAJ |
| description | The objective of this work was to investigate the effects of oxidation and Maillard reaction on free and protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) formation during braised chicken processing. It was found that a positive correlation was observed between carbonyl, fat oxidation, Maillard reaction, CML and CEL (P < 0.05). The sulfhydryl groups could be used as potential indicators to evaluate the compounds’ interaction levels between Maillard reaction and protein oxidation. Frying promoted the formation of lysine (Lys), glyoxal (GO) and methylglyoxal (MGO) (P < 0.05); Boiling enhanced the formation of GO and MGO (P < 0.05) while inhibited the levels of Lys (P < 0.05); Sterilizing blocked the formation of MGO and Lys (P < 0.01) but improved GO levels (P < 0.05). Finally, a perspective was concluded that the Maillard reaction combined with oxidation is one of the main reasons for the formation of free and protein-bound CML and CEL during braised chicken processing. |
| format | Article |
| id | doaj-art-e89e8d5d22354901b1319d26ff9e284b |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2020-12-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-e89e8d5d22354901b1319d26ff9e284b2025-02-02T23:24:51ZengTsinghua University PressFood Science and Human Wellness2213-45302020-12-0194383393Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processingZongshuai Zhu0Rui Fang1Ming Huang2Yunji Wei3Guanghong Zhou4College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Nanjing Huang jiaoshou Food Science and Technology Co., Ltd, National R & D Center For Poultry Processing Technology, Nanjing, 210095, China; Corresponding author at: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.Huai'an Customs, Nanjing, 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, ChinaThe objective of this work was to investigate the effects of oxidation and Maillard reaction on free and protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) formation during braised chicken processing. It was found that a positive correlation was observed between carbonyl, fat oxidation, Maillard reaction, CML and CEL (P < 0.05). The sulfhydryl groups could be used as potential indicators to evaluate the compounds’ interaction levels between Maillard reaction and protein oxidation. Frying promoted the formation of lysine (Lys), glyoxal (GO) and methylglyoxal (MGO) (P < 0.05); Boiling enhanced the formation of GO and MGO (P < 0.05) while inhibited the levels of Lys (P < 0.05); Sterilizing blocked the formation of MGO and Lys (P < 0.01) but improved GO levels (P < 0.05). Finally, a perspective was concluded that the Maillard reaction combined with oxidation is one of the main reasons for the formation of free and protein-bound CML and CEL during braised chicken processing.http://www.sciencedirect.com/science/article/pii/S2213453020301567OxidationMaillard reactionNε-carboxymethyllysineNε-carboxyethyllysineBraised chicken |
| spellingShingle | Zongshuai Zhu Rui Fang Ming Huang Yunji Wei Guanghong Zhou Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing Food Science and Human Wellness Oxidation Maillard reaction Nε-carboxymethyllysine Nε-carboxyethyllysine Braised chicken |
| title | Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing |
| title_full | Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing |
| title_fullStr | Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing |
| title_full_unstemmed | Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing |
| title_short | Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing |
| title_sort | oxidation combined with maillard reaction induced free and protein bound nε carboxymethyllysine and nε carboxyethyllysine formation during braised chicken processing |
| topic | Oxidation Maillard reaction Nε-carboxymethyllysine Nε-carboxyethyllysine Braised chicken |
| url | http://www.sciencedirect.com/science/article/pii/S2213453020301567 |
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