Zhang Yan, Dong Lu, Zhang Jinhui, Shi Jiaqi, Wang Yaya, Wang Shuo
Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; email:
Annu Rev Food Sci Technol. 2021 Mar 25;12:259-286. doi: 10.1146/annurev-food-062320-012215.
Thermal processing is one of the most important processing methods in the food industry. However, many studies have revealed that thermal processing can have detrimental effects on the nutritional and functional properties of foods because of the complex interactions among food components. Proteins are essential nutrients for humans, and changes in the structure and nutritional properties of proteins can substantially impact the biological effects of foods. This review focuses on the interactions among proteins, sugars, and lipids during thermal food processing and the effects of these interactions on the structure, nutritional value, and biological effects of proteins. In particular, the negative effects of modified proteins on human health and strategies for mitigating these detrimental effects from two perspectives, namely, reducing the formation of modified proteins during thermal processing and dietary intervention in vivo, are discussed.
热加工是食品工业中最重要的加工方法之一。然而，许多研究表明，由于食品成分之间的复杂相互作用，热加工会对食品的营养和功能特性产生不利影响。蛋白质是人类必需的营养素，蛋白质结构和营养特性的变化会对食品的生物学效应产生重大影响。本文综述聚焦于热食品加工过程中蛋白质、糖类和脂质之间的相互作用，以及这些相互作用对蛋白质结构、营养价值和生物学效应的影响。特别讨论了修饰蛋白质对人体健康的负面影响，以及从两个角度减轻这些不利影响的策略，即减少热加工过程中修饰蛋白质的形成以及体内饮食干预。
