食品科学2018，Vol.39Issue(5)：329-335,7.DOI:10.7506/spkx1002-6630-201805048
肉品中的蛋白质氧化机制及其影响因素
A Review of Mechanisms and Factors Affecting Protein Oxidation in Meat
摘要
Abstract
With the rapid progress of processing technology and the change of our lifestyle,a wide variety of processed meat products have been more and more popular with consumers.However,the physicochemical properties and nutritional components of processed meat and its safety for consumption are susceptible to processing and storage conditions,leading to protein oxidation and frozen denaturation,lipid oxidation,postmortem metabolism,breeding of pathogenic bacteria and carcinogen formation.Protein oxidation,defined as a covalent modification,is one of the most significant changes in meat products,and it causes damages to the protein structure such as the modification of amino acid side chains,polypeptide chain rupture and protein cross-linking,thereby changing the gel properties,water-holding capacity,digestibility and nutritional quality of meat products.This paper reviews the current progress in the study of protein oxidation in meat with respect to protein oxidation mechanism,the evaluation indicators and the influencing factors.关键词
肉品/蛋白质氧化/自由基/交联/食用品质Key words
meat/protein oxidation/flee radical/cross-linking/eating quality分类
轻工纺织引用本文复制引用
袁凯,张龙,谷东陈,吴娜,陶宁萍,王锡昌,李钰金,刘远平..肉品中的蛋白质氧化机制及其影响因素[J].食品科学,2018,39(5):329-335,7.基金项目
2014年泰山学者蓝色产业领军人才团队支撑计划项目 （）
