亲水胶体对海绵蛋糕中晚期糖基化终末产物的抑制作用

为探究亲水胶体对晚期糖基化终末产物（advanced glycation end products，AGEs）生成的抑制作用，首先采用牛血清白蛋白（bovine albumin，BSA）-果糖、BSA-葡萄糖、BSA-丙酮醛（methylglyoxal，MGO）、BSA-乙二醛4 个化学模型，考察9 种经典亲水胶体在化学模型中的抗糖基化能力，筛选出抑制效果最佳的海藻酸（alginic acid，ALA）和黄原胶（xanthan gum，XG）作为研究对象，探究不同亲水胶体添加量（0.25%、0.5%、1.0%、1.5%、2.0%）及烘焙温度、时间对海绵蛋糕品质属性、AGEs形成和蛋白氧化产物的影响。明确最佳烘焙温度和时间为180 ℃、40 min，在此条件下分别添加0.5% ALA或2.0% XG能够显著降低海绵蛋糕中的荧光AGEs、非荧光AGEs和蛋白氧化产物含量。同时，ALA和XG的添加能够改善蛋糕的质构，提高蛋糕的水分含量。ALA和XG是一类很有前途的天然AGEs抑制剂，可以在烘焙之前添加至原料中，以减少烘焙食品中AGEs的生成。

Inhibitory Effects of Hydrocolloids on the Formation of Advanced Glycation End Products in Sponge Cakes

To investigate the inhibitory effect of hydrocolloids on the formation of advanced glycation end products (AGEs), four chemical models, bovine serum albumin (BSA)-fructose (Fru), BSA-glucose (Glu), BSA-methylglyoxal (MGO), and BSA-glyoxal (GO), were used to evaluate anti-glycation capacity of nine hydrocolloids. Alginic acid (ALA) and xanthan gum (XG) were selected as the best inhibitors to investigate the effects of hydrocolloid addition (0.25%, 0.5%, 1.0%, 1.5%, and 2.0%) as well as baking temperature and time on the quality properties, AGEs formation and protein oxidation products in sponge cakes. Under the optimum baking conditions (180 ℃/40 min), the addition of 0.5% ALA or 2.0% XG significantly reduced the formation of fluorescent AGEs, non-fluorescent AGEs and protein oxidation products. At the same time, ALA and XG improved the texture and increased the moisture contents of the cakes. ALA and XG are promising natural AGEs inhibitors to reduce AGEs generation in bakery products.