This work reports the influence of glyoxal (GO)-derived glycation on the gastrointestinal enzymatic hydrolysis of β-lactoglobulin and β-casein. Reduced digestibility of glycated proteins was found in both gastric and intestinal stage. Distribution of Maillard reaction products in digests with different molecular weight ranges was investigated subsequently. The colorless and brown MRPs largely presented in the digests smaller than 20 kDa. However, the resistance of fluorescent advanced glycation end products (AGEs) to enzymatic hydrolysis gradually increased during glycation, rendering fluorescent AGEs largely present in the digests larger than 20 kDa. No free N (ε)-carboxymethyllysine (CML) was detected in digests. The relative amount of CML in digests larger than 1 kDa was higher than that of Lys, demonstrating the hindrance of CML to enzymatic hydrolysis. This study highlights the resistance of GO-derived AGEs to digestive proteases via blockage of tryptic cleavage sites or steric hindrance, which is a barrier to the absorption of dietary AGEs.
Under atmospheric pressure diamond is a metastable phase of carbon, which on heating can spontaneously transforms into a thermodynamically stable phase of carbon, graphite. No matter in diamond and in graphite, the six-fold ring is the smallest ring structure; they are very simillar in shape. The graphitization occurs when the rings of {111} plane are flattened. The {111} plane of diamond is the one that would graphitize preferentially and the (001) planes are most resistant to high temperature thermal graphitization.
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