蛋白质氧化及其对乳蛋白结构与功能性的影响

Protein oxidation and its effects on the structure and functional properties of milk proteins

乳清蛋白氧化及其对蛋白质结构与功能性的影响已引起广泛关注。从氨基酸残基侧链的改变、羰基衍生物的生成以及蛋白质聚合物形成等三方面讨论了乳蛋白氧化的可能机理。今后拟系统研究乳品加工条件下乳蛋白氧化对制品功能特性的影响。

Milk protein oxidation and its effects on the structure and functional properties of milk proteins have aroused a wide attention at present. The mechanisms of protein oxidation were discussed from three aspects, modification of amino acid residue side chains, generation of carbonyl derivatives and formation of protein polymers. The effect of milk protein oxidation on the functional properties of milk products should be further studied in the near future.