蛋白质氧化及其对动物产品在加工和储存过程中的功能性质的影响:一篇综述
Jiamei Wang1,2,3,4, Na Wu1,2,3,4, Yao Yao1,2,3,4
1Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China.
Food chemistry: X
|April 28, 2025
概括
畜牧产品中的蛋白质氧化受加工和储存的影响,导致结构变化. 了解这些影响是确保食品质量和安全的关键.
科学领域:
- 食品化学 食品化学 食品化学
- 蛋白质科学是一种蛋白质科学.
- 肉类科学 肉类科学
背景情况:
- 蛋白质氧化是食品中重要的化学过程.
- 它通过各种因素影响的直接和间接机制发生.
- 脂质氧化可以导致二次蛋白质氧化.
研究的目的:
- 研究加工和储存对畜牧产品中蛋白质氧化的影响.
- 确定影响蛋白质氧化的机制,目标和因素.
- 探索蛋白质氧化对产品质量和未来趋势的影响.
主要方法:
- 文献综述和对动物产品中蛋白质氧化现有研究的分析.
- 检查常见的食品加工和储存技术 (例如,冷,,超声波).
- 研究蛋白质碳基化作为氧化标志物的研究.
主要成果:
- 传统的加工和储存方法加速蛋白质的氧化,导致蛋白质碳化.
- 氧化会改变蛋白质结构,影响畜牧产品的整体质量.
- 诸如活性物种和脂质氧化副产品等因素起着至关重要的作用.
结论:
- 蛋白质氧化是影响畜牧产品后加工和储存质量的关键因素.
- 需要进一步的研究来缓解氧化,并确保产品的完整性.
- 建立畜牧产品质量的监管框架是必不可少的.
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