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氨酸与氨基化合物的反应模拟了热加工食品的反应
Lea Brückner1, Benedikt Cramer1, Hans-Ulrich Humpf2
1Institute of Food Chemistry, University of Münster, Münster, Germany.
Mycotoxin research
|September 19, 2024
概括
在谷物中发现的一种损害脏的真菌毒素氨酸 (CIT),在加工过程中可以与蛋白质等食品成分发生反应. 这形成了改性CIT,可能会影响其在消化过程中的检测和安全性.
科学领域:
- 食品化学 食品化学
- 菌类毒理学 菌类毒理学
- 食品安全 食品安全
背景情况:
- 氨酸 (CIT) 是一种毒性菌毒素,由类和阿斯伯类的真菌产生的.
- 污染通常影响谷物,谷物制品和红酵母大米.
- 加工食品中较低的CIT含量表明与食品成分发生反应,形成标准分析无法检测到的修饰CIT.
研究的目的:
- 在热加工过程中研究CIT与食品矩阵组件的反应.
- 了解CIT在食品加工过程中的降解途径.
- 为了阐明在食品加工条件下修改CIT的形成.
主要方法:
- 用模拟的食品加工条件来研究CIT反应.
- 在反应混合物中分析CIT及其改性形式.
- 研究CIT与氨基化合物,包括蛋白质的相互作用.
主要成果:
- 在典型的食品加工条件下,氨酸 (CIT) 已被证明与氨基化合物 (如蛋白质) 反应.
- 这些反应导致修饰CIT的形成.
- 经过修改的CIT形式可能无法通过常规分析方法检测到.
结论:
- 热处理可以通过与蛋白质等食物成分的反应形成修饰性氨酸 (CIT).
- 这些修改可能解释了加工食品中CIT水平的降低.
- 需要进一步的研究来评估修改后的CIT的毒理影响及其在消化过程中的潜在逆转.
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