肉品中的蛋白质氧化机制及其影响因素

随着肉品加工技术的进步和人们生活方式的改变，丰富多样的加工肉制品越来越受到广大消费者青睐。但 加工肉制品的理化性质、营养成分和食用安全性易受各种加工及贮藏环境因素的作用而产生变化，如蛋白质氧化与 冷冻变性、脂质氧化、生物自身代谢、病原菌的滋生及致癌物产生等。其中蛋白质氧化对肉制品品质影响极大，它 被定义为一种共价键修饰作用，该作用对蛋白质分子结构造成破坏，引起蛋白质氨基酸侧链被修饰、蛋白质多肽 链的断裂、蛋白质分子间的交联聚合等，从而改变了蛋白质的凝胶、持水、消化、营养等特性，最终影响肉品的品 质。本文从蛋白质氧化机理、评估指标、影响因素等3 个方面出发，综述有关肉品蛋白质氧化的国内外最新研究进 展，归纳总结肉品中蛋白质氧化规律及其实际生产中的影响因素。

A Review of Mechanisms and Factors Affecting Protein Oxidation in Meat

With the rapid progress of processing technology and the change of our lifestyle, a wide variety of processed meat products have been more and more popular with consumers. However, the physicochemical properties and nutritional components of processed meat and its safety for consumption are susceptible to processing and storage conditions, leading to protein oxidation and frozen denaturation, lipid oxidation, postmortem metabolism, breeding of pathogenic bacteria and carcinogen formation. Protein oxidation, defined as a covalent modification, is one of the most significant changes in meat products, and it causes damages to the protein structure such as the modification of amino acid side chains, polypeptide chain rupture and protein cross-linking, thereby changing the gel properties, water-holding capacity, digestibility and nutritional quality of meat products. This paper reviews the current progress in the study of protein oxidation in meat with respect to protein oxidation mechanism, the evaluation indicators and the influencing factors.