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| 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 |
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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.
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2008, Vol. 22 
