Stability Evaluation Of Modified Cellulose Emulsion And Inhibition On Advanced Glycosylation End Products

Fermented sauce is a kind of traditional food which is often used in life.Because of its various processing procedures,many food safety problems may arise during the processing of fermented sauce.For example,during the storage and early processing of the raw material of fermented sauce,the process of Maillard reaction and the oxidation of oil may produce substances which are very harmful to the human body.This study focuses on the relationship between the advanced glycosylation end products?AGEs?and the physical and chemical stability of oil and oil,as well as the effects of regulating the physical and chemical stability of oil on the production of AGEs.AGEs is closely related to a variety of common human chronic diseases,especially in diabetes and its complications,as well as cardiovascular diseases.Most of the researches on AGEs focused on the field of medicine,and few in the field of food.As a proven harmful substance,it is extremely important to pay attention to its content in food.Due to the need of flavor and flavor of traditional fermented sauce,oil is often involved during processing,and the oxidation of oil will promote the production of AGEs.The establishment of a fat based glycosylation model is an effective simplified method to study the production of AGEs in the traditional fermented soy sauce products,avoiding the impact of a variety of adverse factors simply brought from the complex system of fermented sauce products.Although most of the glycosylation models are based on water soluble systems,the study of microemulsion shows that the lip glycosylation model in Pickering emulsion can solve this problem.The main contents and conclusions of this study are as follows:?1?Through the catalytic oxidation of cellulose by TEMPO,the modified cellulose was successfully oxidized to six bits of carbon to form a carboxyl group,which effectively increased the water solubility of the modified cellulose.In the analysis of the modified cellulose,the XRD Atlas of the modified cellulose remains the same as the cellulose I type,and the obtained map is consistent with the natural cellulose.However,compared with natural cellulose,the modified cellulose will have a carboxyl peak at about 1700cm^-1,which is the basis for the successful modification of modified cellulose.?2?Through the experiment on the formation of stable emulsion of 0.5%,1%,1.5%and 2%of soybean oil,peanut oil,flax seed oil and soybean oil and modified cellulose,the results showed that the water solubility of the modified cellulose six bits was enhanced and the emulsifying ability of the oil was weakened.On the other hand,as the concentration of emulsifier is too high,the dispersion system of modified cellulose will be condensed,and the concentration of emulsifier can not be too high.The highest concentration of emulsifier in this experiment is 2%.Considering the above two factors,only peanut oil is suitable for forming stable microemulsion system.?3?The physical stability of the peanut oil modified cellulose microemulsion was studied.It is found that the peanut oil modified cellulose microemulsion has a better nano particle potential measurement result than the peanut oil fruit gum microemulsion at the same concentration.It shows that the peanut oil modified cellulose emulsion is more than the same concentration from the physical stability.Peanut fruit emulsion more stable.Further,from the two zeroth days optical microscope photos,we can see that the peanut oil modified cellulose emulsion has smaller oil droplet size and more uniform oil droplet distribution compared with the same concentration of the peanut oil fruit gum emulsion.?4?Through the analysis of the chemical stability of the modified cellulose emulsion of peanut oil,it was found that the peak value of PV?6.481mmol/kg oil?appeared about third days and the peak of PV?7.595 mmol/kg oil?of peanut oil pectin emulsion in the 0-6 day storage oxidation stability test.In the third day,the overall phase was compared to the concentration of emulsifier 0.5%²%,and the PV value of the peanut oil modified cellulose was less than the experimental value of the peanut oil and fruit gum.Similarly,in the TBA value analysis,the control group with pectin as the emulsifier could get the TBA growth trend more obviously than the experimental group with modified cellulose as emulsifier.In the experiments on the production and inhibition of AGEs produced by peanut oil emulsion,the optimal control of lipid oxidation in the microemulsion system was controlled by adding catechin to avoid the production of active carbonyl compounds with the oxidation of fat.The peak value of PV appeared to first days after the addition of catechin to first days,but it was only a peanut.The oil cellulose experiment group or the peanut oil pectin control group all showed a significant decrease in the PV value?P<0.05?,and the trend of TBA growth decreased significantly?P<0.05?.The GO value of AGEs precursor also decreased significantly with the addition of catechin?P<0.05?.The content of fluorescent AGEs detected by the addition of catechin decreased significantly?P<0.05?because of the reduction of the precursors aldehyde and ketone compounds of AGEs.?5?Further,by ESR analysis of the intensity of the hydroxyl radical signal,there are about 1 orders of magnitude for the hydroxyl radical after adding catechin to the modified cellulose experiment group,and there are about 2 orders of magnitude difference in the pectin control group,indicating the reduction of the hydroxyl radical of the peanut oil emulsion with pectin as an emulsive agent after the addition of catechin.More significant.In the same way,the 1/5 of the peanut oil modified cellulose emulsion and the hydroxyl radical of peanut oil fruit gum was compared to the latter,which showed that the emulsion formed by the peanut oil modified cellulose had better oxidation stability.