热加工过程中植物源蛋白的糖基化作用研究进展

Latest Research on Glycation of Plant-Based Protein During Heat Processing

近年来,食品加工过程有害物产生机理研究已成为食品安全研究的热点和前沿领域。热加工是豆制品和小麦制品最普遍的加工方式,食品热加工过程中由美拉德反应介导的蛋白质糖基化作用不仅会导致蛋白质结构、营养特性及功能特性发生变化,还会形成一些有害产物。在食品热加工过程中,还原糖是主要的反应性羰基化合物,除此之外,还原糖在热加工过程中会降解形成α-二羰基化合物(α-dicarbonyl compounds,α-DCs),这些化合物是食品热加工过程中发生的美拉德反应的重要中间产物,它们具有更强的反应活性,能够与蛋白质发生糖基化反应,进而改变蛋白质的结构和营养特性。目前,越来越多的学者已针对食品热加工过程中还原糖和α-DCs对蛋白质的糖化修饰作用展开研究,然而,还未见到有文献针对食品热加工过程中植物源蛋白质的糖基化修饰问题进行讨论。介绍了大豆蛋白和麦谷蛋白的结构及营养特性,分析了食品中参与糖基化反应的活性羰基化合物及其产生的机理,并重点介绍了食品热加工过程中植物源蛋白质糖基化的研究进展,希望对食品热加工过程中蛋白质修饰机理和有害物产生机理的进一步研究提供参考。

In recent years,the study of the generation mechanism of harmful substances in food processing has become a hot and frontier field of food safety research.Thermal processing is the most common processing method for soy products and wheat products.The protein glycation during food thermal processing will not only cause changes in protein structure,nutritional properties and functional properties,but also produce some harmful products.In heat processing,reducing sugars are mainly reactive carbonyl compounds and its will degrade during heat processing to formα-dicarbonyl compounds(α-DCs).These compounds are important intermediate products of the Maillard reaction that occurs during the heat processing.They have stronger reactivity and can undergo glycation with proteins,thereby changing its structure and nutritional properties.Currently,more and more scholars have conducted researches on the glycation effects of reducing sugars andα-DCs on proteins during food thermal processing.However,there is no literature on the glycation of plant-based proteins during the heat processing.Therefore,the structure and nutritional characteristics of soybean protein and glutenin were introduced,and the active carbonyl compounds involved in glycosylation reactions in food and their production mechanisms were analyzed.Meanwhile,the research progress of glycosylation of plant-based protein during heat processing was emphatically introduced.It will be of great significance to study the mechanism of protein modification and the mechanism of producing harmful substances in food heat processing.