Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments

作者：Mitra Bhaskar; Lametsch Rene; Greco Ines; Ruiz Carrascal Jorge^*

来源：Meat Science, 2018, 145: 415-424.

DOI：10.1016/j.meatsci.2018.07.026

• Furosine
• Lanthionine
• Protein crosslinks
• Carboxymethyllysine
• Advanced glycation end products
• Maillard reaction
• Cooked meat
• Residue level modifications

The aim of the study was to characterize Maillard reactions in meat under different cooking treatments. Considered temperature-time combinations included raw samples (control), 58, 80, 98 and 160 degrees C for 72 min, 118 degrees C for 8 min and 58 degrees C for 17 h. Furosine, a marker for heat treatment, was detected in all groups with roasting having a 4-fold increase over the control. Sous-vide treatment at 80 degrees C, boiling and autoclaving also contribute to a significant increase in furosine. Ne-carboxymethyllysine, an indicator for advanced glycation end products, showed negligible amount in control, but increased with cooking temperature, with oven samples showing the highest values. A similar increasing trend was observed in lanthionine, covalently bonded protein crosslinks, which arises due to severe thermal regimes. Simultaneously, glycation and deamidation formation were tracked in meat proteins through peptidomics to highlight residue level changes that might affect nutrient value in processed muscle based foods.

• 出版日期2018-11