肉蛋白烹调氧化及其对肉品与人体健康的影响  

Protein oxidation in meat induced by cooking and its influence on quality of meat and human health

作　　者：胡吕霖 任思婕 沈清[1] 陈健初[1] 叶兴乾[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,浙江杭州310058

出　　处：《食品工业科技》2017年第19期327-331,336,共6页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2014BAD04B01)

摘　　要：烹调加工会加剧蛋白质氧化,导致蛋白质结构、理化性质等发生变化,从而影响其功能特性与营养价值。本文介绍了肉类烹调过程中蛋白质氧化机制、表现形式,探讨了其对肉类感官品质与营养价值的影响及对人体健康的潜在危害,最后进行总结与展望。Cooking will promote protein oxidation which affects physicochemical characteristics and structure of protein, and therefore ,leading to changes in its nutritional value and functional properties. In this review, the oxidative mechanisms and manifestations of meat protein during cooking were summarized.The effect of cooking-induced protein oxidation on organoleptic properties and nutritional values of meat and potential threats it poses to human health were detailed.At the end, conclusion and prospect of studies in this field were discussed as well.

关 键 词：烹调 肉类 蛋白质氧化 健康 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]