Effects of oxidised linoleic acid on the formation of Nε‐carboxymethyl‐lysine and Nε‐carboxyethyl‐lysine in Maillard reaction system |
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| Authors: | Ligang Yu Zhiyong He Maomao Zeng Zongping Zheng Jialiang He Mengle Wang Jie Chen |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;2. School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China;3. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China |
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| Abstract: | This study investigated the effects of oxidised linoleic acid (18:2) on Nε‐carboxymethyl‐lysine (CML) and Nε‐carboxyethyl‐lysine (CEL) formation in Maillard reaction systems. Model systems of lysine/glucose (L/G), lysine/18:2 (L/18:2), lysine/18:2/glucose (L/18:2/G), myofibrillar protein/glucose (MFP/G), MFP/18:2 and MFP/18:2/G were maintained at 37 °C for 6 weeks. The results showed that CML/CEL contents in L/G (6.99 and 0.96 mmol mol?1 lysine, respectively) were significantly higher than those in L/18:2/G (1.43 and 0.41 mmol mol?1 lysine, respectively), and there is a small amount of CML/CEL generation in L/18:2. However, the CML/CEL levels in MFP/G (197.2 and 83.8 ng mg?1 protein, respectively) were markedly lower than those in MFP/18:2/G (283.2 and 118.5 ng mg?1 protein, respectively). 18:2 favours the formation of CML/CEL in MFP/18:2/G, not in L/18:2/G. All these findings indicated that the role of 18:2 on CML/CEL formation in Maillard reaction system was complex, and depended on CML/CEL formation rate and substrate types (lysine or lysine residue in protein). |
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| Keywords: | maillard reaction model system Nε ‐(carboxyethyl)‐lysine Nε ‐(carboxymethyl)‐lysine oxidised linoleic acid |
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