食品与发酵工业2026，Vol.52Issue(11)：428-438,11.DOI:10.13995/j.cnki.11-1802/ts.043343
食品中蛋白质共价交联类型、机理及应用研究进展
Research progress on types,mechanisms,and applications of protein covalent cross-linking in food
摘要
Abstract
During thermal,alkaline,and other processing treatments,proteins often undergo the formation of covalent cross-links,including disulfide bond cross-linking,Maillard reaction-mediated cross-linking,dehydroprotein-derived cross-linking,isopeptide bond cross-linking,and dityrosine cross-linking.The formation of these covalent cross-links can alter the physicochemical and functional proper-ties as well as the nutritional value of proteins,while also leading to the generation of harmful compounds such as 5-hydroxymethylfurfural,lysinoalanine,and dityrosine.Elucidating the mechanisms and applications of protein covalent cross-linking is crucial for optimizing food processing technologies and mitigating food safety risks.Consequently,a comprehensive review and analysis focus on the mechanisms,ap-plications,and health risks of five major protein covalent cross-linking types.Interrelationships between distinct cross-linking types are rig-orously dissected,aiming to establish theoretical foundations for protein structural configurations and functional properties.关键词
蛋白质/共价交联/二硫键/美拉德反应/脱氢丙氨酸Key words
protein/covalent cross-linking/disulfide bond/Maillard reaction/dehydroalanine引用本文复制引用
展续敏,陈区妹,陈复生,段晓杰,夏义苗..食品中蛋白质共价交联类型、机理及应用研究进展[J].食品与发酵工业,2026,52(11):428-438,11.基金项目
河南工业大学高层次人才科研启动基金项目(2024BS027) （2024BS027）
小麦和玉米深加工国家工程研究中心开放课题项目(NL2024002) （NL2024002）
