食品加工中赖丙氨酸的产生与控制

摘要

食品加工中有害物质的产生与控制对食品安全研究具有重要价值.富含蛋白质的食品在加工过程中易受到温度、pH值、形态、灭菌方式等的影响,产生赖丙氨酸,介绍了赖丙氨酸的性质、危害、产生条件,提出了食品加工中控制赖丙氨酸产生的方法,并对赖丙氨酸的研究趋势做出了展望.%The generation and control of harmful substances in food processing are of great value for food safety research.Protein-rich foods are susceptible to temperature,pH,form,sterilization methods,etc.during processing to generate lysinoalanine.Introduce the properties,harmfulness and generation conditions of lysinoalanine.A method for controlling the generation of lysinoalanine in food processing is proposed,and the research trend of lysinoalanine is also prospected.