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| Formation and Inhibition of AGEs and ALEs in Sterilization |
| WANG Jing，PIAO Chunhong**，WANG Yumei，LIU Junmei，HU Yang，TANG Yufang |
| College of Food Science and Engineering，Jilin Agricultural University，Changchun 130118，China |
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Abstract The formation of the advanced glycation end products (AGEs) and advanced lipid peroxi?
dation end products (ALEs) and the inhibition effects of buckwheat hull extract (BHE) under pas?
teurization and autoclaving conditions in glucose/fructose-BSA, linoleic acid-lysine/BSA and soy?
bean milk were studied. Amino guanidine (AG) was used as a positive control. The results showed
that a large number of AGEs or ALEs were formed in the sterilization of different systems. In the
glucose/fructose-BSA system, BHE presented high inhibitory effect on AGEs fermentation, with the
highest inhibition rate of 66.55% (80 ℃, 1 h), and its inhibition mechanism was different from that
of AG. In the linoleic acid-lysine/BSA system, the inhibitory effect of BHE on the formation of
ALEs was also higher than AG, but the inhibition rate was lower than in glucose/fructose-BSA sys?
tem. The highest inhibition rate in the linoleic acid-lysine/BSA system was 39.14% (80 ℃, 6 h). Af?
ter pasteurization or autoclaving, compared with normal soymilk, the fluorescence value of the soy?
milk added BHE decreased significantly by 11.78% (80 ℃ , 1 h), 14.32% (115 ℃ , 20 min) and 14.09%(121 ℃, 20 min), respectively. Buckwheat hull extract can significantly reduce the formation
of AGEs and ALEs in food processing, and is of great significance in the processing of low browning
foods.
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Received: 12 December 2018
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