热诱导的天然食物营养素多尺度分子结构转化：综述。

Heat-induced conversion of multiscale molecular structure of natural food nutrients: A review.

机构信息

College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China.

出版信息

Food Chem. 2022 Feb 1;369:130900. doi: 10.1016/j.foodchem.2021.130900. Epub 2021 Aug 19.

DOI:10.1016/j.foodchem.2021.130900

PMID:34496317

Abstract

Thermal process is the most important way of treating foods. Heat energy inputted into the natural food system induces the depolymerization of multi-scale structures of matrix, and causes the intramolecular and intermolecular interactions of different nutrients. It attacks and breaks the original polymeric molecule structures and the functional properties of macronutrients such as carbohydrates, proteins and lipids. Micronutrients such as vitamins and other novel functional ingredients are also thermally converted. The heat-induced conversions of nutrients are slightly or totally with discrepancy in simple-, simulated- and real-food systems, respectively. Thus, this review aims to extensively summarize the heat-induced structural characteristics, thermal conversion pathways and pyrolysis mechanism of nutrients both in simple and complex food matrices. The structural change of each nutrient and its thermal reaction kinetics depend on the molecule structure and polymeric characteristic of the unit substances in the system.

摘要

热处理是食品加工最重要的方法之一。热能输入到天然食品体系中，会引起基质多尺度结构的解聚，并导致不同营养素的分子内和分子间相互作用。它攻击并破坏了碳水化合物、蛋白质和脂质等宏量营养素的原始聚合分子结构和功能特性。维生素等微量营养素和其他新型功能成分也会发生热转化。在简单、模拟和实际食品体系中，营养物的热诱导转化分别略有不同或完全不同。因此，本综述旨在广泛总结简单和复杂食品基质中营养物的热诱导结构特征、热转化途径和热解机制。每种营养素的结构变化及其热反应动力学取决于体系中单位物质的分子结构和聚合特性。