Search

Effects of lactose and lactulose on the casein glycation process at different times and specific glycation sites were investigated. Lactulose treatment generated higher levels of initial glycation products fructoselysine (1.160 μg/mL) and methylglyoxal (0.266 mg/mL) than lactose treatment which had 0.959 μg/mL and 0.140 mg/mL, respectively. The concentrations of intermediate products Nε‐(Carboxymethyl) lysine (0.654 μg/mL) and Nε‐(Carboxyethyl) lysine (0.154 μg/mL) in the lactulose treatment were approximately 2.5 and 1.1 times higher than these in the lactose treatment, respectively. The glycation induced by lactulose targeted Lys residues and had more glycated peptide fragments and wide‐ranging glycation sites in αs1‐casein. The high degree of casein glycation in lactulose treatment was attributed by the fructose on lactulose which had different pathways in the Maillard reaction, compared with the glucose on lactose. The findings revealed the differences of casein glycations by the two sugars and during thermal processing. The information could be helpful in developing potential approaches to monitor and control glycation reactions in dairy products. [ABSTRACT FROM AUTHOR]

Summary: Apple pomace (APP) is the main by‐product in apple processing industry with abundant functional components. To improve the APP economic value, superfine grinding (SG) was used as an effective processing method. The result showed that SG provided great uniformity and particle size of APP. Also, with SG treatment, the water‐holding capacity and oil‐holding capacity increased from 7.50 to 8.13 g g−1 and from 2.07 to 3.81 g g−1, respectively. Furthermore, SG enhanced the sensory properties by increasing the brightness, yellowness and sweetness and decreasing the sourness and bitterness of APP. For functional properties, SG increased total phenols content, total flavonoids content and the soluble dietary fibre from 5.83 to 8.86 mg g−1, from 4.39 to 6.43 mg g−1 and from 8.50% to 14.51%, respectively. Therefore, SG improved the physicochemical, sensory and functional characteristics of APP powder. The results would provide important information for applying SG techniques in processing APP or other fruit by‐products for future commercial market purposes. [ABSTRACT FROM AUTHOR]

Practical Application Lipid oxidation significantly contributes to muscle deterioration, with heme protein oxidation playing a crucial role in this process. This study investigated the inhibition of heme protein oxidation by Maillard reaction products (MRPs) using a washed muscle model combining washed carp with myoglobin (Mb). Protein oxidation products, protein texture, and lipid oxidation levels were assessed. Results showed that metmyoglobin (MetMb) is a primary driver of lipid oxidation in meat, likely due to Mb oxidation, exposing hydrophobic groups that bind to lipids. MRPs at concentrations of 0.5% and 1% effectively inhibited Mb oxidation. Specifically, treatment with 1% MRPs reduced MetMb formation by 15.38%, protein carbonyl content by 6.53%, hydroxyl radical content by 20.37%, protein aggregation by 40.81%, and particle size by 36.95% during later storage stages, thereby preserving Mb stability. In the Mb‐mediated oxidation model, 1% MRPs inhibited the formation of primary and secondary oxidative metabolites by 59.47% and 68.19%, respectively, while maintaining muscle tissue texture integrity.The antioxidation of Maillard reaction products (MRPs) improves the stability of common carp. By inhibiting the autoxidation of myoglobin and lipid, MRPs help preserve the texture and color of fish muscle while extending its shelf life. This study provides a valuable reference for effectively controlling lipid oxidation in refrigerated fish products and enhancing their overall quality. [ABSTRACT FROM AUTHOR]