半胱氨酸在热加工食品中的应用研究

Application of Cysteine in Thermally Processed Food

热加工是食品加工与贮存中用于改善食品品质、延长食品货架期最常用的处理方法之一.食品工业中常见的食品添加剂(如2,6G二叔丁基G4G甲基苯酚、特丁基对苯二酚等)在高温下不稳定并且不能发挥解毒作用,无法满足当前热加工食品的发展需求.半胱氨酸可以在不影响食品原有质构、色泽的基础上,减少食品中有害物的生成,并赋予食品独特的风味.本文综述了半胱氨酸对热加工食品安全和品质的影响,以期为开展半胱氨酸在食品中的应用研究提供参考.

Thermal processing is one of the most commonly used methods in food processing and preservation to improve food quality and prolong food storage period,but at the same time it will also produce many contaminants.Common food additives in the food industry,such as 2,6-di-tert-butyl-4-methylphenol,t-butyl hydroquinone,etc.are unstable at high temperature and cannot play a detoxifying effect,unable to meet the current development needs of thrmally processed foods.Cysteine reduces the formation of harmful substances in food without affecting the original texture and color of the food,and gives the food a distinctive flavor.This review focuses on the impact of cysteine on the safety and flavor of thermally processed food.In this study,the effects of cysteine on the safety and quality of thermal-processed food are discussed in order to provide reference for the application of cysteine in food industry.