冻融及加热过程鲢鱼鱼糜制品中晚期糖化终末产物的形成机制

doi:10.7506/spkx1002-6630-20220120-208

食品科学 ›› 2023, Vol. 44 ›› Issue (2): 45-53.doi: 10.7506/spkx1002-6630-20220120-208

• 食品化学 • 上一篇

冻融及加热过程鲢鱼鱼糜制品中晚期糖化终末产物的形成机制

李婷，廖梓康，李珍，吴金鸿，汪少芸，黄轶群，王发祥，刘永乐，李向红

（1.长沙理工大学食品与生物工程学院，湖南长沙 410114；2.湖南省水生资源食品加工工程技术研究中心，湖南长沙 410114；3.上海交通大学农业与生物学院，上海 200240；4.福州大学生物科学与工程学院，福建福州 350108）

发布日期:2023-01-31
基金资助:
国家自然科学基金面上项目（31972017；31972106；32072262）；湖南省自然科学基金项目（2020JJ4096）；湖南省重点研发计划项目（2022NK2032）；福建省科技厅重大项目（2020NZ010008）

Formation Mechanism of Advanced Glycation End Products in Silver Carp Surimi Products during Freeze-thaw and Heating Treatment

LI Ting, LIAO Zikang, LI Zhen, WU Jinhong, WANG Shaoyun, HUANG Yiqun, WANG Faxiang, LIU Yongle, LI Xianghong

(1. School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; 2. Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha 410114, China; 3. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; 4. College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China)

Published:2023-01-31

摘要/Abstract

摘要： 将鲢鱼（Hypophthalmichthys molitrix）鱼糜在不同冻藏温度下进行冻融循环后加热，分析不同加热过程鱼糜制品中壬醛、1-辛烯-3-醇、内源性荧光物质、蛋白质亚基组成、赖氨酸、α-二羰基化合物（乙二醛（glyoxal，GO）和丙酮醛（methylglyoxal，MGO））及晚期糖化终末产物（advanced glycation end-products，AGEs）-羧甲基赖氨酸（Nε-carboxylmethyl-lysine，CML）和荧光AGEs的变化情况。结果显示，冻藏温度对鱼糜制品中各指标含量无显著影响（P＞0.05）；随着冻融次数的增加，鱼糜制品中壬醛、1-辛烯-3-醇、内源性荧光物质、CML和荧光AGEs含量显著增加，赖氨酸含量增加，GO、MGO含量显著降低（P＜0.05）；加热过程中，1-辛烯-3-醇、GO、MGO、CML和荧光AGEs含量显著增加，内源性荧光物质显著降低（P＜0.05），赖氨酸含量先增加后降低，肌球蛋白重链逐渐降解成小分子蛋白。以上结果表明原料的冻融循环为鱼糜制品中AGEs的形成提供大量前体物质；热加工过程进一步促进了脂肪氧化和蛋白质降解，通过多种途径在鱼糜制品中形成AGEs，影响其食用安全性。

关键词: 鱼糜制品；冻融循环；热加工；晚期糖化终末产物；形成机制

Abstract: Silver carp (Hypophthalmichthys molitrix) surimi was heated after freeze-thaw cycles at different freezing temperatures, and the changes of nonanal, 1-octene-3-alcohol, endogenous fluorescent substances, protein subunits, lysine, α-dicarbonyl compounds (glyoxal, GO and methylglyoxal, MGO), Nε-carboxylmethyl-lysine (CML) as an advanced glycation end product (AGE) and fluorescent AGEs in surimi during freeze-thaw and heating treatment were determined. The results showed that freezing temperature had no significant effect on any of the parameters measured (P > 0.05). As the number of freeze-thaw cycles increased, the levels of nonanal, 1-octene-3-ol, endogenous fluorescent substances, CML and fluorescent AGEs in surimi increased significantly, the content of lysine increased, and the levels of GO and MGO decreased significantly (P < 0.05). The levels of 1-octene-3-ol, GO, MGO, CML and fluorescent AGEs increased significantly during heat processing, the content of lysine increased at first and then decreased, the level of endogenous fluorescent substances decreased significantly (P < 0.05), and the myosin heavy chain was gradually degraded into smaller proteins. The above results showed that freeze-thaw treatment provided a large number of precursors for the formation of AGEs in surimi. Thermal processing promoted fat oxidation and protein degradation, stimulating the formation of AGEs in surimi through various pathways, which could in turn affect the safety of surimi.

Key words: surimi products; freeze-thaw cycles; heat processing; advanced glycation end products; formation mechanism

中图分类号:

TS254.4

李婷，廖梓康，李珍，吴金鸿，汪少芸，黄轶群，王发祥，刘永乐，李向红. 冻融及加热过程鲢鱼鱼糜制品中晚期糖化终末产物的形成机制[J]. 食品科学, 2023, 44(2): 45-53.

LI Ting, LIAO Zikang, LI Zhen, WU Jinhong, WANG Shaoyun, HUANG Yiqun, WANG Faxiang, LIU Yongle, LI Xianghong. Formation Mechanism of Advanced Glycation End Products in Silver Carp Surimi Products during Freeze-thaw and Heating Treatment[J]. FOOD SCIENCE, 2023, 44(2): 45-53.

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冻融及加热过程鲢鱼鱼糜制品中晚期糖化终末产物的形成机制

Formation Mechanism of Advanced Glycation End Products in Silver Carp Surimi Products during Freeze-thaw and Heating Treatment

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