Protein Oxidation and the Effects of Oxidation on Muscle Food Quality and Functional Properties
CUI Xuhai;KONG Baohua
1. Department of Life Science, Zaozhuang University, Shandong Zaozhuang 277160, 2. College of Food Science, Northeast Agricultural University, Harbin, 150030, China
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.
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, 22(11): 27-31.
CUI Xuhai;KONG Baohua. Protein Oxidation and the Effects of Oxidation on Muscle Food Quality and Functional Properties. Meat Research, 2008, 22(11): 27-31.
2008, Vol. 22 
