Study On The Effect Of Lipid On Glycosylation System And Related Kinetic Modeling

The glycosylation reaction is a common non-enzymatic browning reaction and its reaction productions are called advanced glycation end products(AGEs).This kind of reaction is common during food processing and storage.It affects the color and flavor of foods,as well as dangers to human health.In this experiment,a glucose(Glc)-lysine(Lys)glycosylationmodels were established at 80° C for 40 h.Firstly,the effect of unsaturated fatty acids on the products of glycosylationmodels was studied,and glucose(Glc),lysine(Lys),fructosamine(FL),glyoxal(GO),pentosidine and AGEs wereused as indicators.The effect of fatty acids actingon the Maillard system was found.The fructoselysinestandard was extracted by vacuum freeze-drying method for quantification;then the kinetic model was used to explore the production of carboxymethyl-lysine(CML),and then the effect of fatty acids on the Maillard reaction system was mathematically modeled.Three different edible oils were added to the Maillard simulation system,and their effects on Maillard were modeled as follows:1.In the maillardreaction system with fatty acid,linoleic acid(LA)and oleic acid(OA)can effectively participate in the glycosylation.At 15 h,the GO generation in containing fatty acid system is1.6-2.2 times more than the maillard reation system.Both LA and OA significantly promoted GO production(p<0.05);production was observed in the lipid-containing lysine system.The amount of fructosylamine inmaillard reaction system was lessthanthe system with fatty acid,LA and OA significantly promoted the production of fructosamine(p<0.05),and the amount of AGEs in system withfatty acidwas 19.87%,more than that of maillard reaction system at 30 hours.LA and OA significantly increased the production of MGO and CML and CEL(p<0.05);the effect of fluorescence-AGEs,pentosidine and melanoidin production was not significant at the later stage(p>0.05).CML is mainly produced by the pathway of FL,indicating that FL is the main way to generate CML.2.Kinetic models were used to establish the kinetic model for CML at 60°C,80°C,and100°C,and the reaction rate constant k was calculated.It was concluded that the reaction rate constants for the formation of FL and the consumption of FL were larger thanother pathways,indicating the FL pathway.The main way to generate CML,the effect of fatty acids on the Maillard reaction pathway was explored at 80°C by mathematical modeling.Take time as a single independent variable t,the degree of influence of lipid on the Maillard reaction was ?,and the model was established as a quadratic function.Three representative edible oils wereselectedto establish a Maillard-edible oil system,and different indicators were measured to explore the influence of oils in the Maillard reaction.Mathematical modelling is used to summarizeinfluence rule,which provides a basis for food processing and research.