肉制品中蛋白质氧化的研究进展  

Research progress in protein oxidation in muscle foods

作　　者：姜晴晴[1] 鲁珺[1] 叶兴乾[1] 胡亚芹[1] 

机构地区：[1]浙江大学生物系统与食品科学学院食品与营养系,浙江杭州310058

出　　处：《食品工业科技》2013年第23期386-389,共4页Science and Technology of Food Industry

基　　金：国家科技支撑项目(2012BAD38B09)

摘　　要：在肉制品的加工储存过程中,蛋白质氧化是引起其品质劣化的一个重要原因。氧化导致蛋白质理化性质、结构等发生变化,必然造成其营养、功能性质的改变。本文对肉制品中蛋白质氧化的机制、影响以及控制措施的最新研究进展进行了综述,以期为从蛋白质氧化角度控制肉品品质、延长货架期提供理论指导。Protein oxidation is one of the major causes of quality deterioration in meat and meat products during processing and storage.Protein oxidation results in physicochemical and structural changes,therefore, leading to changes in nutritional and functional properties. Mechanism, effects and antioxidant strategies against protein oxidation were reviewed in the present paper and prospects were also described, to provide theoretical instructions for controlling meat quality and prolonging shelf-life in terms of protein oxidation.

关 键 词：机制 影响 控制 蛋白质氧化 肉制品 

分 类 号：TS201[轻工技术与工程—食品科学]