热处理促进淀粉和蛋白质中持久性自由基生成的影响  

Effect of Heating Treatment on the Formation of Persistent Free Radicals in Starch and Protein

作　　者：黄晓霞 陈全 计丕霞 吴敏 潘波 HUANG Xiaoxia;CHEN Quan;JI Pixia;WU Min;PAN Bo(Yunnan Provincial Key Laboratory of Carbon Sequestration and Pollution Control in Soil,Faculty of Environmental Science and Engineering,Kunming University of Science and Technology,Kunming,650500,China)

机构地区：[1]昆明理工大学环境科学与工程学院,云南省土壤固碳与污染控制重点实验室,云南昆明650500

出　　处：《昆明理工大学学报（自然科学版）》2023年第2期121-129,共9页Journal of Kunming University of Science and Technology(Natural Science)

基　　金：国家自然科学基金项目(42067055,41977334);云南省重点科技计划项目(202101AW070008,202001AS070015)。

摘　　要：持久性自由基(PFRs)作为一种新型环境污染物,在大气颗粒物、有机污染土壤等环境介质中的迁移转化机制及其环境毒性备受关注,但食品中的PFRs生成情况却鲜有研究.为探究不同热处理方式对不同成分的食品产生PFRs的影响,本文采用空气热解和油浴加热两种方法对淀粉、蛋白质淀粉混合物以及蛋白质进行热处理,利用电子顺磁共振波谱仪、红外光谱仪和元素分析仪分别测定食品中PFRs信号强度、官能团以及元素含量变化.结果显示:随着热处理温度的升高,食品中PFRs信号逐渐增强,相应的g值和线宽不断减小,含氧官能团降低,食品结构芳香化程度上升.在热处理过程中,淀粉与蛋白质的O-H键和C-O键断裂,形成芳香族化合物过程中产生芳环C=C键和C=O键,从而产生PFRs信号.此外,蛋白质的初始热解温度低于淀粉,同温度下不同成分食品产生PFRs的信号强度大小为:蛋白质>蛋白质淀粉混合物>淀粉.因此加工蛋白质食品宜适当添加淀粉,因碳水化合物的存在能够增加蛋白质的变性温度,减少PFRs的产生.加热淀粉类食品宜采用油浴加热,油脂与淀粉形成的淀粉-脂质复合物可减少PFRs的产生.As a new type of environmental pollutant,Persistent Free Radicals(PFRs)have garnered widespread concern regarding their mi gration,transformation mechanisms,and environmental toxicity in atmospheric parti-cles,organi cally contaminated soil,and other environmental media.However,the generation of PFRs in food has rarely been investigated in previous studies.To explore the effect of diferent heating treatments on PFRs genera-tion in foods with varying compositions,air pyrolysis and oil heating are employed to heat starch,protein-starch mixtures,and protein.PFRs signal intensity is measured using electron paramagnetic resonance spectroscopy.Fou-rier transform infrared spectroscopy and an elemental analyzer are utilized to determine functional groups and ele-mental contents in food,respectively.The results show that as the heat treatment temperature increases,the PFRs signal and the degree of aromatization in the food structure gradually increase.The g value and linewidth continuously decrease,along with the oxygen-containing functional groups.The 0-H and C-O bonds in starch and protein break during heat treatment,forming aromatic ring C=C and C=O bonds,resulting in the generation of PFRs signal.Additionally,the initial pyrolysis temperature of protein is lower than that of st arch.The signal intensity of PFRs produced by foods with different components is protein>protein-starch mixture>starch.Therefore,it is advisable to add starch to high-protein content foods during heating treatments,as the presence of carbohydrates can increase the denaturation temperature of protein and help reduce the PFRs signal intensity.Furthermore,it is recommended to heat starch-based foods with oil,as the resulting starch-lipid complex can reduce the generation of PFRs.

关 键 词：持久性自由基 油浴加热 热解 淀粉-脂质复合物 官能团 

分 类 号：TS201.2[轻工技术与工程—食品科学]