摘要
高蛋白食品在高温热加工过程中,会由还原糖、肌酸(酐)、氨基酸、肽和蛋白热反应产生一类统称为杂环胺的具有致畸、致癌性的芳香族化合物。研究食品热加工过程中杂环胺的生成机制及对应的抑制机理,是食品安全领域一直关注的热点问题。详细探讨了包括前提物在内影响杂环胺生成的主要因素,介绍了抑制杂环胺生成的技术手段,包括使用微波、红外、蒸汽等新型加热方式以及加热前对样品进行预处理对杂环胺的影响,并基于目前植物基肉类蛋白替代品行业迅速发展的现状,提出使用热处理植物基蛋白作为模拟体系,研究杂环胺生成与蛋白在高温下反应的相关性,来探索蛋白食品中杂环胺生成机制及对应的抑制机理的设想,以期为后续研究杂环胺的生成及抑制提供新的思路。
During the high-temperature thermal processing of high-protein foods,a class of aromatic compounds with teratogenic and carcinogenic properties,collectively called heterocyclic aromatic amines(HAAs),are usually produced by the thermal reaction of reducing sugars,creati(ni) ne,amino acids,peptides and proteins.Research on the formation mechanism of HAAs and the corresponding inhibition mechanism during the thermal processing of food is a hot issue in the field of food safety.In this review,the main factors affecting the formation of HAAs are discussed,including amino acids,reducing sugars,creati(ni) ne,the rest constituents of the food matrix and cooking conditions.The technical means of inhibiting the formation of HAAs in previous studies were introduced,including new heating methods like microwave heating,infrared grilling and superheated steam roasting,the addition of exogenous substances like flavonoids and the pretreatment process like frozen storage before heating.And based on the current rapid development of the plant-based meat alternative products industry,heat-treated plant-based proteins were approached as a simulation system to study the correlation between the formation of HAAs and the reaction of proteins at high temperatures,as well as the formation mechanism of HAAs in protein foods and the corresponding inhibition mechanism.This review aims to provide new ideas for subsequent research on the formation and inhibition of HAAs.
作者
席俊
陈阳
陈珍妮
姚利利
刘德果
史莉莉
李潘
赵天培
XI Jun;CHEN Yang;CHEN Zhenni;YAO Lili;LIU Deguo;SHI Lili;LI Pan;ZHAO Tianpei(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2021年第2期112-120,共9页
Journal of Henan University of Technology：Natural Science Edition
基金
国家重点研发计划(2017YFC1600402-3)
河南工业大学“科教融合”项目(26400109)。
关键词
杂环胺
高蛋白食品
植物基肉类蛋白替代品
形成
抑制
heterocyclic aromatic amines
high-protein foods
alternative products
formation
controlling
