Differential contribution of Cu2+ and OH− to the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in preserved egg white during pickling

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成果类型：

期刊论文

作者：

Chen, Le;Yu, Zhuosi;Dong, Shiqin;Li, Zixiao;Liu, Yongle;...

通讯作者：

Xiang, XL;Huang, Q;Ye, L

作者机构：

[Yu, Zhuosi; Li, Zixiao; Liu, Yongle; Xiang, Xiaole; Dong, Shiqin; Chen, Le] Changsha Univ Sci & Technol, Sch Food Sci & Bioengn, Changsha 410114, Hunan, Peoples R China.

[Huang, Qun] Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang 550025, Peoples R China.

[Li, Shugang] Hefei Univ Technol, Engn Res Ctr Bioproc, Sch Food & Biol Engn, Key Lab Agr Prod Proc Anhui Prov,Minist Educ, Hefei 230601, Peoples R China.

[Ye, Lin] Tarim Univ, Coll Food Sci & Engn, Alar 843300, Xinjiang, Peoples R China.

通讯机构：

[Xiang, XL ] C

[Ye, L ] T

[Huang, Q ] G

Changsha Univ Sci & Technol, Sch Food Sci & Bioengn, Changsha 410114, Hunan, Peoples R China.

Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang 550025, Peoples R China.

语种：

英文

关键词：

Cu(2+);Differential contribution;N(ε)-carboxyethyllysine;N(ε)-carboxymethyllysine;OH(−);Preserved egg white;Protein oxidation;α-Dicarbonyl compounds

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2025

卷：

465

期：

Pt 1

页码：

141837

DOI：

10.1016/j.foodchem.2024.141837

基金类别：

Program of the National Natural Science Foundation of China [32101871]; Natural Science Foundation of Hunan Province [2021JJ40569]; Modern Agro-industry Technology Research System [CARS-40-K25]

机构署名：

本校为第一且通讯机构

摘要：

In this study, the relationship between advanced glycosylation end products (AGEs) in preserved egg white (PEW) with protein oxidation and precursors induced by OH − and Cu 2+ were performed to clarify the differential contribution of OH − and Cu 2+ on the formation of AGEs during pickling. It was found that AGEs were more easily formed in PEW rather than yolk, and the accumulation of N ε -carboxymethyllysine (CML) could be promoted through protein oxidation related to carbonyl compounds, tryptophan induced by Cu 2+ at early stage, while car...

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Differential contribution of Cu2+ and OH− to the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in preserved egg white during pickling

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