Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-04-01 DOI:10.1016/j.fochx.2025.102454

Jiamei Wang , Na Wu , Yao Yao , Shuping Chen , Lilan Xu , Yan Zhao , Yonggang Tu

{"title":"Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review","authors":"Jiamei Wang , Na Wu , Yao Yao , Shuping Chen , Lilan Xu , Yan Zhao , Yonggang Tu","doi":"10.1016/j.fochx.2025.102454","DOIUrl":null,"url":null,"abstract":"<div><div>Protein oxidation is a complex chemical process that pervades the entirety of the food domain. It is governed by two primary mechanisms: the direct oxidation by active entities and the indirect oxidation by secondary oxidation byproducts like lipid oxidation, influenced by many factors. The oxidation of proteins in livestock products readily occurs post-processing and storage through techniques such as freezing, cooking, ultrasonication, among others, leading to protein carbonylation and subsequent alterations in structure. Consequently, the purpose of this manuscript is to scrutinize the impacts of conventional processing and storage methodologies on protein oxidation in livestock products, delineating potential mechanisms, action sites, and influential factors implicated in this progression. Additionally, we delve into the ramifications of protein oxidation on the processing attributes of livestock products, while venturing into forthcoming trends and obstacles to set a groundwork for ensuring and regulating the caliber of these commodities.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102454"},"PeriodicalIF":8.2000,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525003013","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Protein oxidation is a complex chemical process that pervades the entirety of the food domain. It is governed by two primary mechanisms: the direct oxidation by active entities and the indirect oxidation by secondary oxidation byproducts like lipid oxidation, influenced by many factors. The oxidation of proteins in livestock products readily occurs post-processing and storage through techniques such as freezing, cooking, ultrasonication, among others, leading to protein carbonylation and subsequent alterations in structure. Consequently, the purpose of this manuscript is to scrutinize the impacts of conventional processing and storage methodologies on protein oxidation in livestock products, delineating potential mechanisms, action sites, and influential factors implicated in this progression. Additionally, we delve into the ramifications of protein oxidation on the processing attributes of livestock products, while venturing into forthcoming trends and obstacles to set a groundwork for ensuring and regulating the caliber of these commodities.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

加工和储存过程中的蛋白质氧化及其对畜产品功能特性的影响：综述

蛋白质氧化是一个复杂的化学过程，遍及整个食物领域。它主要由两种机制控制：活性物质的直接氧化和二次氧化副产物如脂质氧化的间接氧化，受多种因素的影响。畜产品中蛋白质的氧化很容易通过冷冻、烹饪、超声波等技术在后处理和储存中发生，导致蛋白质羰基化和随后的结构改变。因此，本文的目的是仔细研究传统加工和储存方法对畜产品中蛋白质氧化的影响，描述潜在的机制、作用位点和影响这一过程的因素。此外，我们深入研究了蛋白质氧化对畜产品加工属性的影响，同时冒险探讨了未来的趋势和障碍，为确保和调节这些商品的质量奠定了基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.