Formation of protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars

Xiaohua Sun; Xiangjun Li; Juming Tang; Keqiang Lai; Barbara A Rasco; Yiqun Huang

doi:10.1016/j.foodchem.2020.127706

Formation of protein-bound N^ε-carboxymethyllysine and N^ε-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars

Food Chem. 2021 Jan 30:336:127706. doi: 10.1016/j.foodchem.2020.127706. Epub 2020 Jul 30.

Authors

Xiaohua Sun¹, Xiangjun Li², Juming Tang³, Keqiang Lai⁴, Barbara A Rasco⁵, Yiqun Huang⁶

Affiliations

¹ School of Chemistry and Food Engineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China; College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China.
² School of Chemistry and Food Engineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
³ Department of Biological System Engineering, Washington State University, Pullman, WA 99164-6120, United States.
⁴ College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China.
⁵ College of Agriculture and Natural Resources, University of Wyoming, Dept 3354, 1000 E University Ave, Laramie, WY 83071, United States.
⁶ School of Chemistry and Food Engineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China. Electronic address: yiqunh@csust.edu.cn.

PMID: 32768907
DOI: 10.1016/j.foodchem.2020.127706

Abstract

This research was aimed to investigate the formation of protein-bound N^ε-carboxymethyllysine (CML) and N^ε-carboxyethyllysine (CEL) in ground pork at 121 °C (5-30 min) as affected by sugars (1-9% w/w, glucose, fructose, lactose, and sucrose).The addition of reducing sugar significantly (P < 0.05) increased the levels of CML and CEL in heat treated pork samples. Even adding 1% of glucose in pork could lead to 3.8 and 4.0 times increase in the formation rate constant (zero-order) of CML and CEL, respectively. In a typical commercial sterilization process (121 °C, 30 min), adding glucose, fructose or lactose in pork resulted in an average increase of 224-581%, 26-276%, and 8-189% CML, and 217-720%, 213%-15.8 times, and 20-150% CEL, respectively, depending on the sugar concentration. Sucrose did not promote the formation of CML and CEL in pork during heating.

Keywords: Advanced glycation end-product; Disaccharide; Heat; Meat; Monosaccharide.

MeSH terms

Animals
Food-Processing Industry / methods
Glycation End Products, Advanced / chemistry
Lysine / analogs & derivatives*
Lysine / chemistry
Pork Meat* / analysis
Sterilization / methods*
Sugars / chemistry*

Substances

Glycation End Products, Advanced
N(6)-carboxyethyllysine
Sugars
N(6)-carboxymethyllysine
Lysine