摘要
蛋白质是生命的物质基础,与各种形式的生命活动紧密联系。蛋白质氧化(protein oxidation)虽有几十年在非传染性慢性疾病方向的研究历史,但食品中蛋白质氧化机制和影响尚未完全了解。本文综述了蛋白质氧化的发生机制及氧化造成的蛋白质构象和功能性的变化,阐述蛋白质氧化对肉色、嫩度、持水力和消化性影响的研究进展,为肉品加工与贮藏提供参考理论依据。
Protein is the basis material of life, and closely linked with different forms of life activities. The involvement of oxidized proteins to the development of biological diseases has been studied for a few decades, but the effects and the mechanisms of protein oxidation in food systems are largely unknown. The review focus on the occurrence mechanisms of protein oxidation, protein conformation and functional change caused by oxidation. The influence and research progress of protein oxidation in meat quality including color, tenderness, water-holding capacity, and digestibility has been discussed. All of these investigations will provide a reference for corresponding studies.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2015年第1期173-181,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
“十二五”国家科技支撑计划项目(2012BAD28B01)
上海市教委“食品质量与安全”重点学科建设项目(J50704)
上海市科委工程中心建设项目(11DZ2280300)
关键词
蛋白质氧化
机制
肉品
品质
protein oxidation
mechanisms
meat products
quality
