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第 38 卷 第 5 期摇 摇 摇 摇 摇 摇 摇 摇 摇 王摇 硕等: 热加工过程中植物源蛋白的糖基化作用研究进展 9

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Latest Research on Glycation of Plant鄄Based Protein
During Heat Processing

1 1 2 1 1
WANG Shuo ,摇 WANG Yaya ,摇 WANG Junping ,摇 ZHANG Yan ,摇 DONG Lu
(1. School of Medicine/ Tianjin Key Laboratory of Food Science and Health, Nankai University,
Tianjin 300371, China;
2. School of Food Science and Engineering / State Key Laboratory of Food Nutrition and Safety,
Tianjin University of Science and Technology, Tianjin 300457, China)

Abstract: In recent years, the study of the generation mechanism of harmful substances in food
processing has become a hot and frontier field of food safety research. Thermal processing is the most
common processing method for soy products and wheat products. The protein glycation during food
thermal processing will not only cause changes in protein structure, nutritional properties and functional
properties, but also produce some harmful products. In heat processing, reducing sugars are mainly
reactive carbonyl compounds and its will degrade during heat processing to form 琢鄄dicarbonyl compounds
(琢鄄DCs). These compounds are important intermediate products of the Maillard reaction that occurs
during the heat processing. They have stronger reactivity and can undergo glycation with proteins, thereby
changing its structure and nutritional properties. Currently, more and more scholars have conducted
researches on the glycation effects of reducing sugars and 琢鄄DCs on proteins during food thermal
processing. However, there is no literature on the glycation of plant鄄based proteins during the heat
processing. Therefore, the structure and nutritional characteristics of soybean protein and glutenin were
introduced, and the active carbonyl compounds involved in glycosylation reactions in food and their
production mechanisms were analyzed. Meanwhile, the research progress of glycosylation of plant鄄based
protein during heat processing was emphatically introduced. It will be of great significance to study the
mechanism of protein modification and the mechanism of producing harmful substances in food heat
processing.
Keywords: soy protein; glutenin; reducing sugars; 琢鄄dicarbonyl compounds; heat processing; Maillard
reaction; glycosylation
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