College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China.
Food Res Int. 2022 Jul;157:111322. doi: 10.1016/j.foodres.2022.111322. Epub 2022 May 2.
Protein oxidation in meat has received immense attention since it significantly affects the quality of meat-based products. This review sheds light on the effects of protein oxidation on the physicochemical properties of meat and meat-based products during processing, and highlights major quality concerns and challenges to the food industry. Protein oxidation is often initiated by oxidative attack by reactive oxygen species and modifications of side chain amino acids, which may result in protein aggregation, carbonylation, alteration of surface hydrophobicity, and perturbation in primary, secondary and tertiary structures. Thus, protein oxidation during processing (especially thermal treatments) has raised serious concerns about the quality of the final products. These adverse consequences usually intensify with increase in processing temperature and time. Protein oxidation may also cause severe deterioration of nutritional value owing to the loss of essential amino acids and resistance of the oxidized protein molecules to the hydrolytic action of digestive enzymes. In addition, it may promote drip loss and decrease water holding capacity that would eventually negatively impact texture. Furthermore, protein oxidation is closely associated with other processing-induced adverse events, in particular lipid oxidation and formation of toxic Maillard reaction products, such as heterocyclic amines and advanced glycation end-products, but the underlying mechanisms have remained unclear. Several strategies including careful choice of processing methods and use of natural agents, such as polyphenols, hydrocolloids and vitamins alone or in combination have been proposed for the attenuation of protein oxidation and its related undesirable reactions through binding with precursors and/or reactive intermediary compounds.
蛋白质氧化在肉类中受到了极大的关注，因为它会显著影响肉类产品的质量。本文综述了蛋白质氧化对加工过程中肉类及其制品理化性质的影响，并强调了主要的质量问题和对食品工业的挑战。蛋白质氧化通常是由活性氧自由基的氧化攻击和侧链氨基酸的修饰引发的，这可能导致蛋白质聚集、羰基化、表面疏水性的改变以及一级、二级和三级结构的扰动。因此，加工过程中的蛋白质氧化（尤其是热处理）引起了人们对最终产品质量的严重关注。这些不利后果通常随着加工温度和时间的增加而加剧。蛋白质氧化还可能由于必需氨基酸的损失和氧化蛋白分子对消化酶水解作用的抗性而导致营养价值严重下降。此外，它还可能导致滴水损失增加和持水能力降低，从而对质地产生负面影响。此外，蛋白质氧化与其他加工诱导的不良事件密切相关，特别是脂质氧化和有毒美拉德反应产物的形成，如杂环胺和晚期糖基化终产物，但潜在机制尚不清楚。已经提出了几种策略，包括仔细选择加工方法和使用天然剂，如多酚、水胶体和维生素单独或组合使用，以通过与前体和/或反应性中间化合物结合来减轻蛋白质氧化及其相关不良反应。
