Oste R E
Department of Applied Nutrition and Food Chemistry, University of Lund, Sweden.
Adv Exp Med Biol. 1991;289:371-88.
An overview is given on the effects of food processing on the protein digestibility. Beneficial effects of food processing are primarily observed in a range of plant foods containing toxic substances and/or anti-nutrients (legumes, cereals, some seed food). Digestibilities improve by heating, soaking, germination and fermentation. These processing steps reduce the amount of active enzyme inhibitors through extraction, inactivation by heat or microorganisms, or by compositional modification through germination. Reduced protein digestibility is primarily associated with excessive heat, exemplified by the comparatively low digestibility of ready-to-eat breakfast cereals. Experiments with model systems indicate that some caution should be observed with the use of alkalis in food processing, and with products prone to the Maillard reaction.
本文综述了食品加工对蛋白质消化率的影响。食品加工的有益效果主要体现在一系列含有有毒物质和/或抗营养物质的植物性食品中（豆类、谷物、一些种子类食品）。通过加热、浸泡、发芽和发酵，消化率得以提高。这些加工步骤通过提取、加热或微生物使其失活，或通过发芽进行成分改性，从而减少活性酶抑制剂的含量。蛋白质消化率降低主要与过度加热有关，即食早餐谷物的消化率相对较低就是一个例证。模型系统实验表明，在食品加工中使用碱以及对于易发生美拉德反应的产品应谨慎。
