Physicochemical Changes and Glycation Reaction in Intermediate-Moisture Protein–Sugar Foods with and without Addition of Resveratrol during Storage

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• 作者：Zhanwu Sheng ; Mantun Gu ; Wangjun Hao ; Yixiao Shen ; Weimin Zhang ; Lili Zheng ; Binling Ai ; Xiaoyan Zheng ; Zhimin Xu
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：June 22, 2016
• 年：2016
• 卷：64
• 期：24
• 页码：5093-5100
• 全文大小：518K
• 年卷期：0
• ISSN：1520-5118

文摘

An intermediate-moisture food (IMF) model consisting of whey protein isolate and glucose and an IMF model fortified with resveratrol were used to study the effect of resveratrol on physicochemical changes and glycation of protein–sugar-rich foods during storage. The water activity (a_w) of the storage was controlled at 0.75 or 0.56. The browning rate or hardness of fortified IMFs was significantly lower than that of IMFs after 45-day storage. The rate of Maillard reaction in the samples stored at a_w 0.56 was higher than that of samples stored at a_w 0.75. The fortified IMFs had lower levels of AGEs (advanced glycation end products), CML (N^ε-(carboxymethyl)-l-lysine), and insoluble protein during storage. The inhibition capability of resveratrol against glycation was also confirmed by using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), liquid chromatography mass spectrometry (LC-MS), and Fourier transform infrared spectroscopy (FTIR) analysis to monitor glycated proteins and protein aggregation in the samples. The results of this study suggested that resveratrol could be used as an inhibitor to reduce the formation of undesirable AGEs and other Maillard reaction products in foods during storage.