Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany.
J Agric Food Chem. 2020 Nov 18;68(46):12870-12885. doi: 10.1021/acs.jafc.0c00711. Epub 2020 Apr 13.
Food and feed proteins are subject to oxidation reactions during production, processing, and storage. Several individual oxidized amino acids have been described in model systems and food; however, protein oxidation in food is still mostly assessed by the analysis of protein carbonylation. In the present review, the chemistry of protein oxidation and its implications for protein functionality, food flavor, and nutritional physiology are briefly summarized. Limitations of generic methods targeting redox-relevant functional groups and properties of typical reaction products, such as the determination of protein carbonyls and fluorescence spectroscopy, are presented. Methods for the quantitation of individual oxidation products of susceptible amino acids, such as cysteine, methionine, phenylalanine, tyrosine, and tryptophan, are reported. Special regard is paid to limitations resulting from the required hydrolysis procedures and unintended formation of the analytes during sample pretreatment. If available, results from food analysis obtained by different methods are compared. Suggestions and requirements for future works on protein oxidation in food and nutrition are given.
食品和饲料蛋白质在生产、加工和储存过程中会发生氧化反应。在模型体系和食品中已经描述了几种单独的氧化氨基酸；然而，食品中的蛋白质氧化仍然主要通过蛋白质羰基化分析来评估。在本综述中，简要总结了蛋白质氧化的化学及其对蛋白质功能、食品风味和营养生理学的影响。介绍了针对与氧化还原相关的功能基团和典型反应产物（如蛋白质羰基和荧光光谱）的通用方法的局限性。报告了测定易受氧化的氨基酸（如半胱氨酸、蛋氨酸、苯丙氨酸、酪氨酸和色氨酸）的个别氧化产物的定量方法。特别关注由于所需的水解程序和样品预处理过程中分析物的非故意形成而导致的限制。如果有，通过不同方法从食品分析中获得的结果进行了比较。对食品和营养中蛋白质氧化的未来工作提出了建议和要求。
