Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins

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Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins. / Zhao, Di; Xu, Dan; Sheng, B.; Zhu, Zongshuai; Li, Hao; Nian, Yingqun; Wang, Cong; Li, Chunbao; Xu, Xinglian; Zhou, Guanghong.

In: Food Hydrocolloids, Vol. 98, 105264, 01.2020.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Harvard

Zhao, D, Xu, D, Sheng, B, Zhu, Z, Li, H, Nian, Y, Wang, C, Li, C, Xu, X & Zhou, G 2020, 'Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins', Food Hydrocolloids, vol. 98, 105264. https://doi.org/10.1016/j.foodhyd.2019.105264

APA

Zhao, D., Xu, D., Sheng, B., Zhu, Z., Li, H., Nian, Y., Wang, C., Li, C., Xu, X., & Zhou, G. (2020). Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins. Food Hydrocolloids, 98, [105264]. https://doi.org/10.1016/j.foodhyd.2019.105264

CBE

Zhao D, Xu D, Sheng B, Zhu Z, Li H, Nian Y, Wang C, Li C, Xu X, Zhou G. 2020. Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins. Food Hydrocolloids. 98:Article 105264. https://doi.org/10.1016/j.foodhyd.2019.105264

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Author

Zhao, Di ; Xu, Dan ; Sheng, B. ; Zhu, Zongshuai ; Li, Hao ; Nian, Yingqun ; Wang, Cong ; Li, Chunbao ; Xu, Xinglian ; Zhou, Guanghong. / Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins. In: Food Hydrocolloids. 2020 ; Vol. 98.

Bibtex

@article{ef38401823a140f2b3ff0fa949d4090d,
title = "Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins",
abstract = "Heating is the most commonly used treatment in food industry. This work reported the influence of preheating treatment (PT, 98 °C) on the following glycation behavior of bovine serum albumin (BSA), β-lactoglobulin (β-Lg) and β-casein (β-CN) at 90 °C. The PT was shown to induce both the unfolding and aggregation of proteins, which changed their subsequent glycation kinetics based on measurements of free amino group content and UV absorbance at 294 and 420 nm. Ten minutes of PT unfolded the globular structures of BSA and β-Lg and exposed more glycation sites, which largely up-regulated their glycation degrees. By contrast, 40 min of PT induced more severe aggregation in BSA and β-Lg during PT and the subsequent glycation process, which hid a portion of glycation sites and down-regulated their glycation degree. The glycation behavior of β-CN was almost not affected by PT, possibly due to its intrinsic disordered structure and high thermal stability. Proteomics analysis showed that PT resulted in changes in the number of glycated structures and preference of lysine residues to be glycated. These results suggested PT as an effective way in regulating the glycation behavior of dietary proteins, depending on PT duration and structure of treated protein.",
keywords = "Bovine serum albumin, Glycation, Preheating treatment, β-Casein, β-Lactoglobulin",
author = "Di Zhao and Dan Xu and B. Sheng and Zongshuai Zhu and Hao Li and Yingqun Nian and Cong Wang and Chunbao Li and Xinglian Xu and Guanghong Zhou",
year = "2020",
month = jan,
doi = "10.1016/j.foodhyd.2019.105264",
language = "English",
volume = "98",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier BV",

}

RIS

TY - JOUR

T1 - Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins

AU - Zhao, Di

AU - Xu, Dan

AU - Sheng, B.

AU - Zhu, Zongshuai

AU - Li, Hao

AU - Nian, Yingqun

AU - Wang, Cong

AU - Li, Chunbao

AU - Xu, Xinglian

AU - Zhou, Guanghong

PY - 2020/1

Y1 - 2020/1

N2 - Heating is the most commonly used treatment in food industry. This work reported the influence of preheating treatment (PT, 98 °C) on the following glycation behavior of bovine serum albumin (BSA), β-lactoglobulin (β-Lg) and β-casein (β-CN) at 90 °C. The PT was shown to induce both the unfolding and aggregation of proteins, which changed their subsequent glycation kinetics based on measurements of free amino group content and UV absorbance at 294 and 420 nm. Ten minutes of PT unfolded the globular structures of BSA and β-Lg and exposed more glycation sites, which largely up-regulated their glycation degrees. By contrast, 40 min of PT induced more severe aggregation in BSA and β-Lg during PT and the subsequent glycation process, which hid a portion of glycation sites and down-regulated their glycation degree. The glycation behavior of β-CN was almost not affected by PT, possibly due to its intrinsic disordered structure and high thermal stability. Proteomics analysis showed that PT resulted in changes in the number of glycated structures and preference of lysine residues to be glycated. These results suggested PT as an effective way in regulating the glycation behavior of dietary proteins, depending on PT duration and structure of treated protein.

AB - Heating is the most commonly used treatment in food industry. This work reported the influence of preheating treatment (PT, 98 °C) on the following glycation behavior of bovine serum albumin (BSA), β-lactoglobulin (β-Lg) and β-casein (β-CN) at 90 °C. The PT was shown to induce both the unfolding and aggregation of proteins, which changed their subsequent glycation kinetics based on measurements of free amino group content and UV absorbance at 294 and 420 nm. Ten minutes of PT unfolded the globular structures of BSA and β-Lg and exposed more glycation sites, which largely up-regulated their glycation degrees. By contrast, 40 min of PT induced more severe aggregation in BSA and β-Lg during PT and the subsequent glycation process, which hid a portion of glycation sites and down-regulated their glycation degree. The glycation behavior of β-CN was almost not affected by PT, possibly due to its intrinsic disordered structure and high thermal stability. Proteomics analysis showed that PT resulted in changes in the number of glycated structures and preference of lysine residues to be glycated. These results suggested PT as an effective way in regulating the glycation behavior of dietary proteins, depending on PT duration and structure of treated protein.

KW - Bovine serum albumin

KW - Glycation

KW - Preheating treatment

KW - β-Casein

KW - β-Lactoglobulin

UR - http://www.scopus.com/inward/record.url?scp=85070394449&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2019.105264

DO - 10.1016/j.foodhyd.2019.105264

M3 - Journal article

AN - SCOPUS:85070394449

VL - 98

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

M1 - 105264

ER -