Daim Ntawv Thov Ntawm Broccoli Leaf Powder hauv Gluten-Dawb Cij: Ib Txoj Kev Tsim Kho Kom Txhim Kho Nws Cov Peev Xwm Bioactive Thiab Kev Ua Haujlwm Zoo Ⅱ

3. Cov txiaj ntsig thiab kev sib tham

3.1. Proximal Chemical Composition thiab Energy Value of Experimental Gluten-Free Breads

BLP tau siv nyob rau hauv txoj kev tshawb no yav dhau los tau tshwm sim nyob rau hauv cov nqe lus ntawm cov tshuaj lom neeg muaj pes tsawg leeg thiab cov profile ntawm bioactive compounds [24] thiab tau pom tias yog qhov zoo ntawm cov proteins. Tsis tas li ntawd, kev tshawb fawb tsis ntev los no los ntawm Sedlar et al. [7] tau qhia tias, ntawm cov khoom lag luam tshuaj ntsuam xyuas, cov nplooj broccoli tau pom los ntawm cov ntsiab lus siab tshaj plaws ntawm cov protein. Hauv kev sib piv nrog GFC, kev koom ua ke ntawm BLP rau hauv GFB ua rau muaj qhov tseem ceeb (p < 0.05) increase in the protein content (Table 2); Txawm li cas los xij, hauv cov ntsiab lus siv tau, nws yog qhov nce me me (1.16 g / 100 g). Dhau li ntawm cov protein, BLP muaj ntau nyob rau hauv cov ntxhia sib txuas [24]; yog li ntawd, ib qho tseem ceeb (p < 0.05) enrichment in minerals was determined in experimental GFB, compared with GFC (Table 2). Cov txiaj ntsig tau txais yog pom zoo nrog txoj kev tshawb fawb los ntawm Ranawana li al. [33], leej twg tshawb xyuas cov txiaj ntsig ntawm qhov sib ntxiv ntawm cov hmoov nplej khov-qhuav ntawm cov khoom noj khoom haus thiab physicochemical ntawm cov nplej nplej. Cov kws sau ntawv tau qhia tias qhov sib ntxiv ntawm khov-qhuav broccoli tseem ceeb (p < 0.05) increased the protein, fat, and total mineral contents in oil-free wheat bread. According to Betoret and Rosell [34], qhov loj me me ntawm cov hmoov zaub muaj feem cuam tshuam rau nws cov khoom physicochemical. Qhov concentration ntawm macronutrients (proteins thiab rog) nyob rau hauv cov hmoov ntawmBrassica napobrassica: xyuastawm mus zuj zusnce raws li qhov loj me me tau txo qis (<125 µm); conversely, a fraction of larger particle size (>1 mm) muaj ntau nyob rau hauv kev noj haus fiber ntau. Broccoli nplooj siv nyob rau hauv txoj kev tshawb no, tom qab khov-qhuav thiab hauv av, tau sieved kom tau ib homogenous hmoov ntawm qhov nruab nrab particle loj hauv qab no 0.60 hli. Yog li ntawd, txawm hais tias lub cev muaj zog ntawm BLP tuaj yeem cuam tshuam rau cov khoom noj muaj txiaj ntsig ntawm cov khoom muaj txiaj ntsig, BLP tuaj yeem raug pom zoo ua cov khoom xyaw ntxiv GF hauv cov khoom noj khoom haus, zoo ib yam li qhia los ntawm Sedlar et al. [7]. Tus nqi zog ntawm GFB yog siab dua qhov uas tsis tau ntxiv GFC (Table2), feem ntau yog vim muaj roj ntau dua xa los ntawm BLP [7]. Broccoli nplooj yog nplua nuj nyob rau hauv polyunsaturated fatty acids, feem ntau -linolenic, linoleic, thiab palmitic acids [35,36], uas yog lawv cov txiaj ntsim kev noj haus tseem ceeb ntxiv. Txawm li cas los xij, qhov profile ntawm fatty acids tsis tau txheeb xyuas hauv qhov kev tshawb fawb no thiab xav tau kev pom zoo ntxiv.

3.2. Technological Parameters of Experimental Gluten-Free Bread

Cov txiaj ntsig ntawm BLP ntawm cov txheej txheem thev naus laus zis ntawm kev sim GFs tau qhia hauv Table3. Ntxiv mus, qhov sib txawv ntawm cov tsos ntawm GFC thiab GFB tuaj yeem pom hauv daim duab1. Qhov tshwj xeeb ntim ntawm GFC tau txiav txim siab hauv txoj kev tshawb fawb tam sim no zoo ib yam li cov txiaj ntsig tau tshaj tawm yav dhau los [26]; Txawm li cas los xij, nyob rau hauv kev sib piv nrog cov nplej nplej, tus nqi ntawm qhov ntsuas no tau muaj txiaj ntsig qis dua [37]. Ib qho tshwj xeeb ntim ntawm cov qhob cij ib txwm muaj li ntawm 3.5 txog 5.5 cm3/g [38,39], thaum nws tus nqi rau GF tau txo qis thiab hloov pauv ntawm 2 cm3/g, nyob ntawm cov khoom xyaw siv [26,40]. Kev siv BLP hauv kev sim GF formulation cuam tshuam cov txheej txheem thev naus laus zis ntawm GFB. Piv nrog rau GFC, qhov tshwj xeeb ntim ntawm GFB tau nce los ntawm kwv yees li 30 feem pua ​​(Table3). Tsis tas li ntawd, qhov txo qis hauv qhov ci poob tau pom hauv GFB. Lub ntim tshwj xeeb yog ib qho tseem ceeb tshaj plaws ntawm cov txheej txheem ntawm cov khob cij zoo; Txawm li cas los xij, nws tsis tuaj yeem suav tias yog qhov tseem ceeb tshaj plaws ntawm nws tus kheej. Hauv cov khob cij ci hauv cov lauj kaub, qhov muaj txiaj ntsig ntawm qhov ntim tshwj xeeb, feem ntau cuam tshuam nrog kev ua kom zoo ntawm cov khob cij, yuav tsum tau txais cov khoom muaj peev xwm txaus siab rau cov neeg siv khoom [41]. Yog li ntawd, qhov tsim nyog cov pa roj npuas entrapment ua ke nrog stabilization ntawm cov qauv ua npuas ncauj kuj tseem ceeb heev kom ua tiav qhov kev ntxhib los mos, uas cov pores tshwm sim yuav tsum me me, tsis tu ncua, thiab kis mus tsis tu ncua thoob plaws lub pob zeb. Ntawm qhov tod tes, kev hloov pauv tau txiav txim siab nyob rau hauv ob qho tib si tsis tuaj yeem tshwm sim los ntawm BLP cov yam ntxwv raws li lub cev tsis zoo ntawm lub khob cij nyob ntawm seb hom thiab cov protein uas siv hauv cov qauv ua khob noom cookie, nrog rau nws cov kev cuam tshuam nrog cov hmoov txhuv nplej siab. Kev tshawb fawb tsis ntev los no los ntawm Sedlar et al. [7] pom tau hais tias cov proteins uas tau los ntawm broccoli nplooj tau nthuav tawm cov khoom tseem ceeb, nrog rau kev solubility siab hauv alkaline mob, muaj peev xwm emulsifying, thiab dej nqus dej, nrog rau kev muaj peev xwm ua kom muaj zog thiab ruaj khov. Yog li, nws muaj peev xwm hais tias BLP, vim nws cov ntsiab lus muaj protein ntau, tuaj yeem cuam tshuam qhov kev ruaj ntseg ntawm batter thaum ci. Yog li ntawd, nws muaj peev xwm hais tias cov proteins ntawm BLP tuaj yeem tsim muaj lub network ruaj khov, qee qhov ua rau gluten zog. Txawm li cas los xij, txoj kev tshawb fawb los ntawm Ranawana et al. [33] tau pom cov txiaj ntsig tsis sib xws, qhia tau hais tias cov nplej nplej nrog khov-qhuav broccoli hmoov (10 feem pua) pom qhov tsis zoo ntawm leavening thiab yog li ntawd,qhov tsawg tshaj plaws, piv nrog cov qhob cij nrog lwm cov hmoov nplej. Cov kws sau ntawv piav qhia txog qhov txo qis ntawm broccoli qhob cij los ntawm kev ua haujlwm ntawm cov enzymes tam sim no hauv cov zaub cruciferous [42]. Whilst nyob rau hauv txoj kev tshawb no, BLP tau npaj los ntawm thermally pretreated nplooj (blanched). Yog li, cov enzymes no tsis ua haujlwm, tsim kom muaj kev pom zoo rau cov poov xab fermentation uas ua rau kev txhim kho cov thev naus laus zis zoo ntawm GFB.

Table 3.Technological parameters ntawm kev sim gluten-dawb qhob cij

Cov txiaj ntsig ntawm qhov ntsuas xim ntsuas ntawm kev sim GFs tau nthuav tawm hauv Table3. Kev thov ntawm BLP cuam tshuam qhov tseem ceeb (p < 0.05) all the analyzed parameters of color in the experimental bread. Both the crust and crumb of GFB were much darker (50.41 and 34.92, respectively) than the crust and crumb of GFC (75.89 and 71.58, respectively), which were pale and whitish. The crust and crumb color strongly influence consumer choices [43]. Yog li ntawd, qhov tsaus ntuj ntawm cov hmoov txhuv nplej siab GFs yog qhov xav tau thiab muaj txiaj ntsig, raws li feem ntau, lawv nyiam muaj lub teeb-xim crust [26] uas, nyob rau hauv kev sib piv nrog cov hmoov nplej hmoov nplej, yog perceived li unattractive. Qhov pom xim txawv ntawm qhov feem ntau creamy GFC thiab ntsuab-xim av GFB (Daim duab1) tau pov thawj los ntawm kev tsom xam colorimetric. Contrary rau qhov zooa* tus nqi qhia txog xim liab me ntsis ntawm GFC, tus nqi tsis zoo ntawm qhov kev koom tes no tau txiav txim siab rau lub pob zeb (−3.65 ± 0.31) thiab crumb (−1.47 ± 0.14) ntawm GFB, qhia txog nws qhov ntsuab. Cov nqi ntawm covb* kev sib koom tes tau zoo rau ob qho kev sim GFs; Txawm li cas los xij, GFB - tshwj xeeb, nws cov tawv nqaij - yog qhov tseem ceeb daj ntau dua GFC (Table3). Qhov sib txawv ntawm cov xim txiav txim siab ntawm qhov kev sim GFs tau tshwm sim los ntawm kev siv khov-qhuav BLP, uas yog tus cwj pwm nrog cov xim ntsuab tsaus (a* = −9.10 ± 0.03; b* = 27.67 ± 0.14). Ntawm cov txheej txheem sib txawv ntawm lub cev qhuav dej, khov-qhuav ua rau kev khaws cia ntawm cov xim thiab cov tsos thiab txo qhov degradation ntawm cov thermolabile tebchaw, ntau ntawm lawv lub luag haujlwm rau cov aromas thiab khoom noj muaj txiaj ntsig ntawm zaub [44]. Ntau cov kev tshawb fawb tau pom tias kev siv cov pigmented by-products ntawm cov zaub ua hauv bakery gluten-dawb cov khoom cuam tshuam cov xim tsis ntawm cov khoom kawg [12,13]. Yog li, nws tau xav tias ntsuab BLP tau siv rau hauv txoj kev tshawb fawb tam sim no yuav muab cov yam ntxwv xim ntawm GFB ntxiv. Ib yam li ntawd, peb txoj kev tshawb fawb yav dhau los, qhov twg BLP tau siv los hloov cov pob kws thiab cov qos yaj ywm starches hauv gluten-dawb daim txhuam cev ncuav mog qab zib, ua rau cov khoom noj qab zib ntsuab kawg [23]. Txawm li cas los xij, nyob rau hauv cov khoom noj khoom haus, cov xim ntsuab vividly ntawm BLP-sponge ncuav mog qab zib ntxiv tau khaws cia feem ntau vim muaj suab thaj ntau, thaum nyob hauv GFB, vim tias cov ntsiab lus ntawm cov suab thaj qis dua, cov khoom muaj xim av ntau dua.

Nyem Kom Tau Txais Cistanche Khoom Noj Ntxiv Rau Antiantioxditive

3.3. Textural Properties of Fresh and Stored Experimental Gluten-Free Bread

Qhov kev ntxhib los mos profile ntawm crumbs ntawm tshiab (ob teev tom qab ci) thiab khaws cia (24 thiab 72 teev) kev sim GFs yog nthuav tawm hauv Table4. Fresh GFC thiab GFB zoo sib xws (13.21 thiab13.80 Nws.); Txawm li cas los xij, GFB tshiab yog qhov tseem ceeb (p < 0.05) springier and more cohesive than GFC. Besides, the chewiness of the GFB was over 50% higher compared with the GFC (Table 4). Lub chewiness qhia txog lub sij hawm yuav tsum tau masticate ib daim ntawm cov zaub mov ua ntej nws nqos. Kev koom ua ke ntawm BLP rau hauv gluten-dawb formulation ncua lub sij hawm zom rau GFB crumb.

Feem ntau, kev cia khoom cuam tshuam tsis zoo rau kev ntxhib los mos ntawm GFs, ntawm nws tus kheej ntawm BLP (Table4). Tom qab 24 teev, lub pob zeb ntawm kev sim GFs yog ntau tshaj ob lub sij hawm nyuaj nyob rau hauv kev sib piv nrog cov tshiab crumbs. Kev cia ntev dua (72 h) ua rau muaj qhov tseem ceeb ntxiv (p < 0.05) increase in the hardness of the GFC and GFB. Moreover, both stored GFs were signifificantly less cohesive, and their resilience was lower than in the case of the fresh samples (Table 4). Daim ntawv thov ntawm BLP hauv gluten-dawb formulation ua rau txo qis ntawm crumb springiness; Yog li ntawd, GFB tau dhau los ua crumbly. Txawm li cas los xij, nyob rau hauv kev sib piv nrog cov tshiab GFB, lub chewiness ntawm khaws cia crumbs tsis hloov lub ntsiab lus, tsis sib xws rau GFC khaws cia rau 72 teev (Table4). Ranawana et al. tshawb xyuas cov txiaj ntsig ntawm qhov sib ntxiv ntawm cov zaub khov-qhuav (carrot, lws suav, beetroot, thiab broccoli) ntawm cov khoom ntawm cov nplej nplej nrog [45] thiab tsis muaj roj [33]. Cov kws sau ntawv tau qhia tias, ntawm cov tshuaj ntsuam xyuas zaub mov, cov qhob cij broccoli yog qhov tseem ceeb (p < 0.05) harder compared to the control wheat bread both on the day of baking and during storage. However, the deterioration in texture attributes was more pronounced in the oil-free wheat bread [33]. Feem ntau, GF yog tus cwj pwm los ntawm cov khoom sib txuam nrog qis cohesiveness thiab elasticity thiab, yog li, siab brittleness [46]. Cov yam ntxwv ntawm cov ntaub ntawv ntawm GF muaj zog cuam tshuam los ntawm cov khoom xyaw siv. Yog li, yog tias gluten tsis tuaj, cov kev txhim kho (hydrocolloids, pos hniav, thiab enzymes) ua ib qho tseem ceeb ntawm kev ua raws li nws txoj haujlwm [47,48], yielding GF ntawm kev txaus siab thev naus laus zis. Ntawm lawv, cov khoom xyaw roj-mimetic tuaj yeem raug txiav txim siab rau kev txhim kho kev ntxhib los mos, cov yam ntxwv ntawm lub cev, thiab lub neej txee ntawm cov khoom ci [49].

3.4. Antioxidant Capacity ntawm kev sim Gluten-Dawb Cij

Cov txiaj ntsig ntawmantioxidant muaj peev xwmntawm BLP thiab kev sim GFs tau nthuav tawm hauv Table5. GFC yog tus cwj pwm los ntawm qhov qiskev ua haujlwm antioxidantntsuam xyuas siv tag nrho cov kev ntsuam xyuas. Qhov tsis sib xws, BLP tau pom tias yog qhov zoo ntawm TFC, yog li ua rau siabantioxidant muaj peev xwm.Kev ziab kom qhuav, uas tau siv los npaj BLP, yog ib txoj hauv kev paub zoo uas tso cai rau khaws cov khoom noj muaj txiaj ntsig ntawm cov khoom pib, suav nrog cov tshuaj bioactive [25]. Yog li ntawd, raws li kev cia siab, lub fortification ntawm GF nrog BLP tseem ceeb (p < 0.05) increased themuaj peev xwm antioxidantntawm kev sim GFB. Ntawm cov broccoli qhov chaw, nplooj cov ntaub so ntswg muaj TFC siab tshaj plaws thiabkev ua haujlwm antioxidant(DPPH), piv nrog florets thiab stems [19]. ABTS, DPPH, thiab PCL-ACW kev soj ntsuam yog txuam nrog kev ua haujlwm ntawm hydrophilic compounds xws li polyphenols, uas muaj kev pom zoo hauv TFC. Ntawm qhov tod tes, PCL-ACL kev soj ntsuam qhia txog kev ua haujlwm ntawm lipophilic tebchaw, zoo li cov vitamins fat-soluble thiab carotenoids. Cov txiaj ntsig tau los ntawm Ranawana et al. [33,45] tau qhia tias khov-qhuav broccoli tseem ceeb nce cov vitamin E ( - thiab -tocopherols) cov ntsiab lus ntawm broccoli qhob cij piv nrog cov nplej nplej. Tsis tas li ntawd, cov kws sau ntawv tau pom tias muaj cov khob cij broccoli -carotene thiab lutein uas yog tus yam ntxwv muaj zogkev ua haujlwm antioxidant. BLP yog tus cwj pwm los ntawm PCL-ACL kev ua haujlwm siab heev, thiab yog li ntawd, qhov kev ntsuam xyuas no yog qhov siab tshaj plaws ntawm tag nrho cov tshuaj ntsuam xyuas hauv GF, qhia tias BLP tuaj yeem yog qhov zoo ntawm lipophilic compounds, raws li zoo sib xws los ntawm lwm tus kws sau ntawv [50]. Txawm li cas los xij, nws tsis tau txheeb xyuas hauv qhov kev tshawb fawb no thiab yuav tsum tau tshawb xyuas ntxiv.

Ib qho kev tshawb pom zoo sib xws ntawm kev muaj peev xwm antioxidant ntxiv tom qab BLP koom nrog hauv peb txoj kev tshawb fawb dhau los nrog BLP-fortified mini daim txhuam cev ncuav mog qab zib [24]. Ntxiv mus, lub peev xwm antioxidant siab ntawm broccoli thiab nws cov khoom los ntawm cov khoom tau rov qhia dua hauv cov ntaub ntawv [21,51]. Lefarga et al. qhia tau hais tias nplej-raws li qhob cij fortified nrog broccoli by-products yog tus yam ntxwv los ntawm qhov tseem ceeb nce TFC thiab antioxidant muaj peev xwm nyob rau hauv kev sib piv los tswj cov qhob cij tsis scarifying lub sensory zoo [21]. Qhov zoo siab, cov kws sau ntawv tau tshaj tawm tias TFC thiab muaj peev xwm antioxidant tau nce ntxiv tom qab kev zom zaub mov hauv vitro, qhia tias kev noj qab haus huv muaj peev xwm ntawm cov khoom muaj zog nrog broccoli by-products yog ntau dua. Txij li thaum cov khoom noj khoom haus zoo ntawm GFs yog qhov tsawg, ntau qhov kev sim ua tiav tau ua los txhawm rau txhim kho cov peev txheej nutraceutical ntawm cov khoom no, nrog rau cov zaub los ntawm cov khoom lag luam [12,52]. Peb txoj kev tshawb fawb kuj tau lees paub tias qhov kev kwv yees tsis zoo los ntawm cov khoom lag luam ntawm broccoli ua tuaj yeem yog qhov tseem ceeb ntxiv rau GF txhim kho nws cov khoom noj khoom haus thiab kev ua haujlwm zoo.

3.5. Anti-AGEs Kev Ua Haujlwm ntawm Kev Sim Gluten-Free Bread

Lub xub ntiag ntawm phenolic tebchaw, dhau li ntawm kev txhim kho cov antioxidant muaj peev xwm, tuaj yeem pab txhawb rau lwm cov dej num bioactive. Cov khoom lag luam siab tshaj glycation kawg (AGEs) tau tsim tsis tu ncua hauv tib neeg lub cev, thiab qhov kev siv ntawm AGEs tsim yog nce los ntawm hyperglycemia thiab oxidative kev nyuaj siab [53]. Ntxiv mus, kev tshawb fawb tau qhia hais tias kev noj haus AGEs yog ib qho tseem ceeb contributors rau lub pas dej ua ke ntawm AGEs tsim nyob rau hauv tib neeg lub cev [54]. Yog li, qhov kev sib tw yog los ntsuas cov khoom noj khoom haus nrog ntuj inhibitors ntawm AGEs tsim. AGEs inhibitory kev ua haujlwm tau saib xyuas hauv ob lub qauv ntawm BSA-MGO thiab BSA-glucose thiab nthuav tawm hauv daim duab2. Peb pom tias cov extracts ntawm BLP muaj kev ua haujlwm siab tiv thaiv AGE formations (83.53 feem pua) hauv BSA-MGO txoj kev tshawb fawb, yuav luag tib yam li cov ntaub ntawv siv ntawm aminoguanidine (84.03 feem pua ​​). Cov ntaub ntawv tau txais tau pom zoo nrog Sotokawauchi li al. [55], uas tau sau tseg qhov txiaj ntsig zoo ntawm broccoli sprouts txo qis hauv AGE tsim. Tsis tas li ntawd, qhov ua tau zoo ntawm AGE tsim tau sau tseg hauv GFs tom qab ntxiv BLP (77.60 feem pua) piv rau kev tswj hwm (67.47 feem pua). Yog li, kev koom ua ke ntawm BLP ua rau 1.15 npaug ntau dua los tiv thaiv AGE ntawm cov khoom tsim gluten-dawb. Hauv txoj kev tshawb no, peb kuj tau pom tias BLP tau pom muaj cov nyhuv antiglycative muaj zog (p < 0.05) in a BSA-glucose system, as is demonstrated in Figure 2. Ib yam li ntawd, hauv cov qauv no, lubanti-AGEKev ua haujlwm ntawm BLP tau siab thiab suav txog 82.37 feem pua. Tsis muaj qhov sib txawv tseem ceeb ntawm cov qauv ntawm GFC thiab GFB, mus txog 49.97 thiab 49.20 feem pua, raws li

Cov txiaj ntsig tau txais hauv txoj kev tshawb fawb no tau pom zoo nrog lwm cov kev tshawb fawb siv cov khoom lag luam hauv cov khob cij los txhim kho cov haujlwm tiv thaiv AGE. Kev kawm ntawm Peng et al. [56] qhia tau hais tias kev koom ua ke ntawm cov noob txiv hmab txiv ntoo tuaj yeem txo cov qib Nε- (carboxymethyl) lysine (CML), ib qho khoom siv siab tshaj glycation kawg hauv cov qhob cij. Lwm qhov kev daws teeb meem los txo cov AGEs hauv qhob cij tuaj yeem yog daim ntawv thov ntawm gluten-dawb hmoov nrog cov ntsiab lus siab dua ntawm cov tshuaj bioactive. Kev kawm ntawm Szawara-Nowak et al. [32] tau pom tias buckwheat qhob cij muaj kev cuam tshuam ntau dua inhibitory tiv thaiv kev tsim ntawm AGEs dua li kev tswj hwm.

Tsis tas li ntawd, qhov kev sib raug zoo tau tshwm sim ntawm BSA-MGO thiab ACW thiab ACL (r=0.988 thiab 0.829), qhov qis dua coefficients raug xam rau BSA-MGO vs. ABTS (r { {6}}.808), BSA-MGO vs. DPPH (r=0.793), and BSA-MGO vs. TPC (r=0.806) (Table6). Kev sib raug zoo siab dua tau txais ntawm BSA-glucose thiab cov tshuaj tiv thaiv antioxidant ntsuas los ntawm ACL, ABTS, DPPH, thiab r=0.995, 0.998, thiab 0.999, raws li , BSA-glucose, thiab TPC, r=0.998 (p < 0.05). A similar finding was reported by Szawara-Nowak et al. [32], uas pom muaj kev sib koom ua ke ntawm kev tiv thaiv AGE thiab TFC. Yog li ntawd, nws zoo nkaus li tias BSA-qabzib qauv tuaj yeem yog qhov tsim nyog tshaj plaws los kuaj xyuas AGEs inhibitory kev ua ntawm cov khoom noj khoom haus nrog broccoli nplooj, vim tias siab.Kev sib txheeb coefficients ntawm BSA-glucose thiab TPC qhov tseem ceeb thiab kev ua haujlwm antioxidantntsuas los ntawm DPPH, ABTS, thiab ACW.

Table 6.Correlation coefficients rau bovine serum albumin-methylglyoxal (BSA-MGO), BSA-glucosethiabkev ua haujlwm antioxidant, thiab tag nrho cov ntsiab lus phenolic (TPC) kev sib raug zoo

validate lub tswv yim no thiab txheeb xyuas cov txiaj ntsig zoo ntawm kev noj qab haus huv ntawm GFB, thiab kev cuam tshuam tib neegxav tau kev kawm.

Tus sau kev koom tes:Conceptualisation, UK-K., thiab ND; methodology, UK-K., ND, thiab MS;kev soj ntsuam, UK-K.; kev tshawb nrhiav, UK-K., ND, NB, K.Š., MS, and TJ; cov ntaub ntawv, UK-K.;kev sau ntawv-kev npaj ua ntej, UK-K.; kev sau ntawv- tshuaj xyuas thiab kho, UK-K., ND, thiab MS;kev pom, UK-K.; thiab kev saib xyuas, UK-K. Txhua tus kws sau ntawv tau nyeem thiab pom zoo rau qhov luam tawmversion ntawm daim ntawv.

Kev tsis sib haum xeeb ntawm kev txaus siab:Cov kws sau ntawv tshaj tawm tsis muaj kev sib cav txog kev txaus siab.

Cov ntaub ntawv

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