Free and protein-bound N^ε-carboxymethyllysine and N^ε-carboxyethyllysine in fish muscle: Biological variation and effects of heat treatment

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• 作者：Lihong Niu^a ; Xiaohua Sun^a ; Juming Tang^b ; Jing Wang^a ; Barbara A. Rasco^c ; ^{rasco@wsu.edu} ; Keqiang Lai^a ; Yiqun Huang^a ; ^c ; ^{yiqunh@hotmail.com}
• 关键词：Advanced glycation end-products ; Food analysis ; Food composition ; Carboxymethyllysine ; Carboxyethyllysine ; Fish ; Heating ; Biological variation ; Ctenopharyngodon idellus ; Clarias leather
• 刊名：Journal of Food Composition and Analysis
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：57
• 期：Complete
• 页码：56-63
• 全文大小：989 K
• 卷排序：57

文摘

The levels of free and protein-bound AGEs in fish muscle were investigated. High biological variation in the levels of AGEs was found among individual fish. Heating had little or no effect on the levels of free AGEs in fish muscle. Heating significantly accelerated the formation of protein-bound AGEs.