Formation of protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars. (30th January 2021)

• Record Type: Journal Article
• Authors: Sun, Xiaohua; Li, Xiangjun; Tang, Juming; Lai, Keqiang; Rasco, Barbara A.; Huang, Yiqun
• Is Part Of: Food chemistry. Volume 336(2021)
• Publication Date: 2021-01-30
• Subjects: Heat -- Meat -- Monosaccharide -- Disaccharide -- Advanced glycation end-product; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127706
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Carboxymethyl- or carboxyethyl-lysine (CML/CEL) in pork affected by reducing sugar. CML/CEL formation rate (121 °C) in pork with 1% glucose increased 3.8–4.0 times. CML/CEL level in pork (121 °C, 30 min) with 9% glucose increased 5.8–7.2 times. CML/CEL level in pork (121 °C, 30 min) with 9% fructose increased 2.8–15.8 times. Formation of CML/CEL in pork during heating not promoted by sucrose. Abstract: This research was aimed to investigate the formation of protein-bound N ε -carboxymethyllysine (CML) and N ε -carboxyethyllysine (CEL) in ground pork at 121 °C (5–30 min) as affected by sugars (1–9% w/w, glucose, fructose, lactose, and sucrose).The addition of reducing sugar significantly ( P < 0.05) increased the levels of CML and CEL in heat treated pork samples. Even adding 1% of glucose in pork could lead to 3.8 and 4.0 times increase in the formation rate constant (zero-order) of CML and CEL, respectively. In a typical commercial sterilization process (121 °C, 30 min), adding glucose, fructose or lactose in pork resulted in an average increase of 224–581%, 26–276%, and 8–189% CML, and 217–720%, 213%–15.8 times, and 20–150% CEL, respectively, depending on the sugar concentration. Sucrose did not promote the formation of CML and CEL in pork during heating.