Heat treatments induce protein-reducing sugar glycation reactions easily, leading to protein structural transformations and advanced glycation end products generation. In this study, effects of four heat conduction modes (air, contact, vapour and liquid-conduction) on the spatial conformation and glycation products of gliadin-glucose system were evaluated. The results showed that gliadin tertiary structure expanded and exposed more hydrophobic sites in vapour-conduction, resulting in more glycation sites. Conversely, air-conduction promoted the protein folded, causing a lighter glycation degree and lower glyoxal, methylglyoxal, acrylamide, 5-hydroxymethylfurfural and carboxymethyl lysine contents (following vapour-conduction > contact-conduction > liquid-conduction > air-conduction). The above phenomena were attributed to the different water content in the different conduction modes. Furthermore, the glycation sites identified in vapour-conduction and contact-conduction were approximately two-fold of that in air-conduction. Conclusively, gliadin-glucose systems subjected to air-conduction showed less glycated intensity and hazardous products.

中文翻译：

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不同传导模式热处理麦醇溶蛋白-葡萄糖糖基化反应及产物形成的机理研究


热处理很容易诱导蛋白还原糖糖基化反应，导致蛋白质结构转化和晚期糖基化终产物的产生。本研究评估了 4 种热传导模式 （空气、接触、蒸汽和液体传导） 对麦醇溶蛋白-葡萄糖系统空间构象和糖化产物的影响。结果表明，麦醇溶蛋白三级结构扩大并暴露出更多的蒸汽传导疏水位点，导致更多的糖基化位点。相反，空气传导促进蛋白质折叠，导致糖化程度降低，乙二醛、甲基乙二醛、丙烯酰胺、5-羟甲基糠醛和羧甲基赖氨酸含量降低（在蒸汽传导 > 接触传导 > 液体传导 > 空气传导之后）。上述现象归因于不同导电模式下的不同含水量。此外，在蒸汽传导和接触传导中鉴定的糖基化位点大约是空气传导中的两倍。总之，受空气传导的麦醇溶蛋白-葡萄糖系统显示出较低的糖化强度和有害产物。