肉蛋白烹调氧化及其对肉品与人体健康的影响

Protein oxidation in meat induced by cooking and its influence on quality of meat and human health

烹调加工会加剧蛋白质氧化,导致蛋白质结构、理化性质等发生变化,从而影响其功能特性与营养价值。本文介绍了肉类烹调过程中蛋白质氧化机制、表现形式,探讨了其对肉类感官品质与营养价值的影响及对人体健康的潜在危害,最后进行总结与展望。

Cooking will promote protein oxidation which affects physicochemical characteristics and structure of protein, and therefore ,leading to changes in its nutritional value and functional properties. In this review, the oxidative mechanisms and manifestations of meat protein during cooking were summarized.The effect of cooking-induced protein oxidation on organoleptic properties and nutritional values of meat and potential threats it poses to human health were detailed.At the end, conclusion and prospect of studies in this field were discussed as well.