基于蛋白结构修饰的热加工食品伴生危害物形成及抑制研究进展  

Research progress on formation and inhibition of associated hazards in heated foods based on protein structure modification

作　　者：陈阳 何志勇[1] 秦昉[1] 陈洁[1] 曾茂茂[1] CHEN Yang;HE Zhi-Yong;QIN Fang;CHEN Jie;ZENG Mao-Mao(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品科学与技术国家重点实验室,无锡214122

出　　处：《食品安全质量检测学报》2022年第11期3401-3408,共8页Journal of Food Safety and Quality

基　　金：国家自然科学基金面上项目(31871905)。

摘　　要：蛋白食品热加工过程中会因美拉德反应、氨基酸热解等同时产生多种危害物,包括但不仅限于晚期糖基化终末产物、杂环胺和丙烯酰胺。目前已有较多针对某一种危害物生成及抑制机制的研究,但上述的多种危害物具有相同的氨基酸等反应前体、甲基乙二醛等中间产物以及相似的反应路径,其生成反应势必存在交联,因此有必要对现有文献进行综合,为后续多种危害物的同步生成及抑制研究寻找新的出发点和突破口。本文系统介绍了蛋白食品热加工过程中氨基酸的变化和羰基化等蛋白结构的修饰,并讨论了这些变化与蛋白食品热加工过程伴生危害物的关系,以期从蛋白结构的改变理解热加工蛋白食品中多种危害物的生成及控制,提出利用多响应动力学研究多种危害物的生成及抑制,以及高分辨率质谱研究蛋白在热加工过程中的结构修饰将是研究蛋白食品热加工伴生危害物的有效手段。Maillard reaction and amino acid pyrolysis in protein-food produce many hazards,including but not limited to advanced glycosylation end products,heterocyclic aromatic amines,acrylamide,etc.At present,there is much literature on the formation and inhibition mechanism of a certain hazard,but the above hazards have the same reaction precursor,intermediate products,and similar reaction paths,such as amino acids,glucose,and methylglyoxal.It’s necessary to integrate existing literature to find the breakthrough for the follow-up study of the simultaneous generation and inhibition of multiple hazards.This paper systematically introduced the changes of amino acids and the modification of protein structure such as carbonylation during the thermal processing of protein food,discussed the relationship between these changes and the hazards associated with the thermal processing of protein food in order to understand the formation and control of various hazards in the thermal processing of protein food from the changes of protein structure,suggested that multi-response dynamics can be used to study the generation and inhibition of various hazards,and high-resolution mass spectrometry is used to study the structural modification of proteins during heating,which will be effective means to study the related hazards.

关 键 词：美拉德反应 高级糖基化终末产物 杂环胺 丙烯酰胺 蛋白修饰 

分 类 号：TS201.2[轻工技术与工程—食品科学]