Effect of Different High-Temperature Heating Methods on the Glycation Reaction and Advanced Glycation Reaction Products of β-Lactoglobulin

Le résumé fourni par la source

β-lactoglobulin (β-Lg), the major whey protein containing nine lysine residues, serves as an ideal model for studying protein glycation and thermal processing safety in dairy products. This study systematically compared three different high-temperature treatment methods, namely superheated steam (SS), hot air (HA), and oil bath (OB), to investigate their effects on the spatial conformation and glycation product formation of proteins in the β-Lg-glucose system. The results show that compared with OB and HA, SS has a lower degree of glycation, lower consumption of free amino groups, and less unfolding of the protein’s three-dimensional structure. It leads to a lower proportion of α-helix transformation into β-sheet and random coil in the protein. SS resulted in the least browning and produced less 5-hydroxymethylfurfural, pentosidine, fluorescent advanced glycation end products, and melanogenin, yet produced the highest amount of Carboxymethyllysine. Mass spectrometry analysis shows that lysine residues were the primary glycation sites. Therefore, this work provides molecular-level insights into how different heating techniques modulate protein glycation and structural stability, supporting the potential of superheated steam as a gentler alternative to control glycation for β-Lg in food thermal processing.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.