Effect of edible oil type on the formation of protein-bound Nε-(carboxymethyl)lysine in roasted pork patties - 成果

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Effect of edible oil type on the formation of protein-bound N^ε-(carboxymethyl)lysine in roasted pork patties

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成果类型：

期刊论文

作者：

Li, Na;Wu, Xuan;Liu, Hailong;Xie, Diandong;Hao, Shuqi;...

通讯作者：

Xu, Huaide;Li, M

作者机构：

[Lu, Zeyu; Li, Mei; Xu, Huaide; Liu, Hailong; Hao, Shuqi; Li, Na; Li, M; Wu, Xuan; Xie, Diandong] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China.

[Quan, Wei] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.

[Chen, Jie] Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Peoples R China.

[Chen, Jie] Jiangnan Univ, Int Joint Lab Food Safety, Wuxi 214122, Peoples R China.

[Li, Mei] Wageningen Univ & Res, Dept Agrotechnol & Food Sci, Food Qual & Design Grp, Wageningen, Netherlands.

通讯机构：

[Xu, HD; Li, M ] N

Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China.

语种：

英文

关键词：

Edible oil;Fatty acid;Inhibition;Protein-bound N(ε)-(carboxymethyl)lysine;Roasted pork patties

期刊：

Food Research International

ISSN：

0963-9969

年：

2023

卷：

174

期：

Pt 1

页码：

113628

DOI：

10.1016/j.foodres.2023.113628

基金类别：

Research Center of College of Horticulture [7890B]

机构署名：

本校为其他机构

院系归属：

食品科学技术学院

摘要：

Protein-bound N(ε)-(carboxymethyl)lysine (CML), an advanced glycation end product within meat products, poses a potential health risk to humans. The objective of this study was to explore the impact of various edible oils on the formation of protein-bound CML in roasted pork patties. Eleven commercially edible oils including lard oil, corn oil, palm oil, olive oil, flaxseed oil, blended oil, camellia oil, walnut oil, soybean oil, peanut oil, and colza oil were added to pork tenderloin mince, respectively, at a proportion of 4% to prepare raw p...

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