Modulatory effects of tryptophan on advanced glycation end products formation and flavor enhancement in high-protein intermediate-moisture food during storage
文献类型： 外文期刊
作者： Zheng, Xiaoyan 1 ; Ai, Binling 1 ; Zheng, Lili 1 ; Liu, Weiyan 1 ; Yang, Yang 1 ; Xiao, Dao 1 ; Sheng, Zhanwu 2 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Inst Trop Biosci & Biotechnol, Haikou 571101, Hainan, Peoples R China
2.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Zhanjiang 524001, Guangdong, Peoples R China
关键词： Tryptophan; Advanced glycation end products; Intermediate-moisture food; Volatile organic compound
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2024 年 197 卷
页码：
收录情况： SCI
摘要： This study aimed to elucidate the impact of Tryptophan (Trp) on the quality, flavor, and formation of advanced glycation end products (AGEs) in high-protein intermediate-moisture foods (HPIMF) during storage at elevated temperatures. Comprehensive analyses were conducted employing electric nose systems, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and comparative flavor fingerprinting. The concentrations of N-epsilon-(carboxymethyl) lysine (CML) and N-epsilon-(carboxyethyl) lysine (CEL), indicators of AGEs formation, were meticulously evaluated. Storage of HPIMF at 45 degrees C resulted in amplifications in CML, CEL, browning, and hardness. Concurrently, there was an augmentation in volatile compound diversity. Remarkably, the addition of Trp manifested in mitigating AGEs production, tempered food hardness, and bolstered the aromatic profile, infusing it with nuanced nutty and fruity fragrances. Trp presents itself as an efficacious dietary agent in inhibiting AGEs, offering the concurrent boon of enhancing the quality and the organoleptic appeal of stored foods.
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