摘要
肉品质变化的内部因素从理化方面而言主要包括脂肪氧化以及蛋白质氧化,其中蛋白质氧化是近年来研究的热点。本文首先分析了肉蛋白质氧化机理(蛋白质的共价修饰)和蛋白质氧化表征(羰基化、巯基化以及交联等氧化修饰类型);其次从可能的微观机理到宏观外在表现来说明蛋白质氧化对肉食用品质的影响;最后提出了在蛋白质氧化领域一些目前还未研究透彻的问题及可采用的解决方法,以期对肉蛋白质氧化机理及其对肉食用品质影响的研究提供思路。
From a physicochemical perspective,the internal factors causing meat quality changes mainly include fat and protein oxidation.Protein oxidation is a research hotspot recently.This review firstly summarizes the mechanism of protein oxidation in meat and protein covalent modification,the characterization of protein oxidation(the types of oxidative modification of proteins including carbonylation,sulfhydrylation and cross-linking).Then,the effect of protein oxidation on the eating quality of meat is deciphered from both microscopic and macroscopic perspectives.Finally,we propose some solutions to the problems in the field of protein oxidation that have not been fully resolved.We hope that this review can provide a reference for exploring the mechanism of muscle protein oxidation and its effect on the eating quality of meat.
作者
胡春林
谢晶
HU Chunlin;XIE Jing(Shanghai Engineering Research Center of Aquatic Product Processing and Preservation,College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University),Shanghai 201306,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第17期275-281,共7页
Food Science
基金
“十三五”国家重点研发计划重点专项(2019YFD0901604)
上海市科委科技创新行动计划项目(19DZ1207503)
上海市科委平台能力提升项目(19DZ2284000)。
关键词
蛋白质氧化
共价修饰
蛋白质氧化表征
肉食用品质
protein oxidation
covalent modification
protein oxidation characterization
eating quality of meat
