| 蛋白氧化及对肉制品品质和功能性的影响 |
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| 引用本文： | 崔旭海,孔保华. 蛋白氧化及对肉制品品质和功能性的影响[J]. 肉类研究, 2008, 0(11) |
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| 作者姓名： | 崔旭海 孔保华 |
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| 作者单位： | 1. 枣庄学院生命科学系,山东,枣庄,277160
2. 东北农业大学,食品学院,哈尔滨,150030 |
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| 摘 要： | 肉蛋白氧化及功能性和品质变化目前已经引起国内外关注。本文从氨基酸残基侧链的改变、羰基衍生物的产生、蛋白质聚合物的形成三方面阐述了肉中蛋白氧化的机理,同时对氧化给肉蛋白品质和功能性带来的影响进行了概括性论述。
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| 关 键 词： | 蛋白氧化 肉制品 品质 功能性 |
Protein Oxidation and the Effects of Oxidation on Muscle Food Quality and Functional Properties |
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| CUI Xuhai,KONG Baohua. Protein Oxidation and the Effects of Oxidation on Muscle Food Quality and Functional Properties[J]. Meat Research, 2008, 0(11) |
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| Authors: | CUI Xuhai KONG Baohua |
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| Affiliation: | CUI Xuhai1; KONG Baohua2 (1. Department of Life Science; Zaozhuang University; Shandong Zaozhuang 277160; 2. College of Food Science; Northeast Agricultural University; Harbin; 150030; China); |
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| Abstract: | At present, muscle protein oxidation, functional properties changes and muscle quality were widely aroused attention at home and abroad. In the paper, the mechanism of protein oxidation were expounded from three aspects, which were modification of amino acid residue side chains, generation of carbonyl derivatives and formation of protein polymers. The effects of oxidation on muscle food quality and functional properties of muscle protein were generally discussed. |
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| Keywords: | protein oxidation muscle food quality functional properties |
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