| Glycation is a kind of non-enzymatic browning reaction,and the reaction product is called Advanced glycosylation end products(AGEs).This reaction is common in the process and storage of food processing,which affects the color and flavor of food,it is also harmful to human health.In this study,bovine serum albumin(BSA)-glucose(Glu)was used to simulate the glycation reaction system and it is reacted for 40h under 60 ?.The inhibitory effect of pigment beta carotene to simulated glycation reaction system was studied at first.Selecting the optium concentration of inhibitor and glyoxal,pentosidine and FL-AGEs are taken as index.In order to investigate the inhibitory effect of beta carotene on glycosylation reaction system,beta carotene is used as an inhibitor,the glycation reaction system with inhibitors is contrasted with the system without inhibitors;Then the tomato was treated as raw material,which is deal with vacuum freeze-drying.The fat soluble pigment was extracted from tomato and used as an inhibitor.The glycation reaction system with inhibitors is contrasted with the system without inhibitors,the inhibitory effect of lipid soluble pigment from tomato on the simulated glycation reaction system was studied.In this study,the homemade cookie was used as the research object,and the tomato fat soluble pigments was added into the cookie on 2.74mg/g.The effect of tomato fat soluble pigments on the advanced glycation end products in the baked food(cookies)was studied.The conclusions are as follows:(1)0.5mg/mL beta carotene was used as inhibitor in the test.The result showed that the early,middle and end products were inhibited by 0.5mg/mL beta carotene,and the inhibitory effects of different products were different.The inhibition of beta carotene on the early product glyoxal is mainly at 20-30h,the highest inhibition rate is 16.6%.It has inhibition effect on the pentosidine,and the highest inhibition rate is up to 34.97%.The average inhibition rate of FL-AGEs is 23.92%.There was an obvious inhibition on the reaction of CML,the inhibitory rate on 20h of the reaction is 59%,and the average inhibition rate during 20-40h is 49.71%.beta carotene has obvious inhibitory effect on melanoidin after the first 20h.The inhibitory rate of melanoidin reached the maximum at 40h,it is 33.83%.The inhibitor has a certain inhibition on the cross-linking of the protein,and the inhibition rate is 10%-16%.(2)The content of fat soluble pigment in tomato is 1.25mg/mL.The early and middle and end products are inhibited.The highest inhibitory rate of the fat soluble pigment on glyoxal is 22.63%.The inhibitory effect on pentosidine is obvious and the highest inhibition rate on 10h is 58.32%.There is a good inhibitory effect on FL-AGEs and the average inhibition rate was 40.72%.The fat soluble pigment has obvious inhibitory effect on melanoidin after the first 20h,and the highest inhibition rate is 31.6%.The inhibitory effect on CML was mainly reflected after 10h,and the inhibition rate was 54%at 20h.The inhibitor had a certain inhibitory effect on protein cross-linking in the reaction process,and the highest inhibition rate at 20h is 15.53%.(3)Physical and chemical indexes of the homemade cookies were analyzed and the result meet the requirement of the national standard.CML and FL-AGEs are determined in cookie,and the result is that 2.74mg/g fat soluble pigment has some inhibition on CML,the inhibitory rate is 19.77%.Fat soluble pigment also has inhibitory effect on FL-AGEs,the inhibitory rate is 45.86%. |
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