新出现的挑战和多醇-蛋白质相互作用在热加工过程中维持肉类安全方面的有效性
Asad Nawaz1, Noman Walayat2, Ibrahim Khalifa3
1Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, Hunan, China.
Comprehensive reviews in food science and food safety
|March 12, 2024
概括
聚醇可以抑制肉类中的有害化合物,但它们的有效性受到热稳定性等因素的限制. 涉及食品添加剂和加工技术的策略可以提高肉制品中多的有效性.
科学领域:
- 食品科学 食品科学 食品科学
- 化学 化学 化学
- 毒理学 毒理学 毒理学
背景情况:
- 众所周知,多通过抗氧化剂和激素清理机制抑制肉类中的食源毒素.
- 肉制品中多的挑战包括热稳定性,溶解性,生物可访问性和感官影响,特别是在油水界面.
研究的目的:
- 审查多在抑制热加工肉类中致变种和致癌氧化产物的有效性.
- 探索干预策略,以提高肉制品中多的有效性.
主要方法:
- 文献综述,重点关注肉类矩阵中的多结构-活性关系和相互作用.
- 分析影响多功效的因素,包括分子特性和加工条件.
主要成果:
- 多醇结构 (分子大小,基,子形成) 显著影响它们的反应性和形成蛋白质-多醇复合体 (PPC) 的能力.
- 在热加工过程中,优化聚的使用需要考虑它们的固有特性和在食品矩阵内的相互作用.
结论:
- 多具有减轻肉类有毒物质的潜力,但它们的应用需要仔细考虑结构和加工因素.
- 结合多与食品添加剂,合物和特定加工技术的协同战略可以提高它们在热加工肉制品中的有效性.
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