A preliminary study on the formation pathways of glycated phosphatidylethanolamine of food rich in phospholipid during the heat-processing-Reference-Cited by-同舟云学术

A preliminary study on the formation pathways of glycated phosphatidylethanolamine of food rich in phospholipid during the heat-processing

Published:2018 Issue:21 Volume:8 Page:11280-11288
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Lin Qingna¹²³⁴,Han Lipeng⁵⁶⁷⁴⁸,Liu Guoqin¹²³⁴⁸^ORCID,Cheng Weiwei¹²³⁴,Wang Liqing⁹¹⁰⁴

Affiliation:

1. School of Food Science and Engineering

2. South China University of Technology

3. Guangzhou 510640

4. China

5. School of Chemistry and Chemical Engineering

6. Guangzhou University

7. Guangzhou 510006

8. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety

9. Guangdong Testing Institute of Product Quality Supervision

10. Guangzhou 510670

Abstract

The formation of food-derived glycated phosphatidylethanolamine (PE) in thermal process was investigated by designing a 1,2-dipalmitoyl-sn-glycero-3-phosphoethanolamine (DPPE)-glucose model system heated from 40 to 100 °C for 8 h.

Funder

National Natural Science

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2018/RA/C8RA01072B

Reference32 articles.

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5. Identification of Deoxy-D-Fructosyl Phosphatidylethanolamine as a Non-enzymic Glycation Product of Phosphatidylethanolamine and its Occurrence in Human Blood Plasma and Red Blood Cells

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