Protein Oxidation And Implications For Muscle Food Quality

01122010 Protein oxidation in living tissues is known to play an essential role in the pathogenesis of relevant degenerative diseases whereas the occurrence and impact of protein oxidation Pox in food systems have been ignored for decades. Oxidation reactions that occur in both proteins and lipids could have drastic impact on overall quality.

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Wiley New York NY pp 85112 Google Scholar.

Protein oxidation and implications for muscle food quality. Currently the increasing interest among food scientists in. For this reason it is of great importance to provide the data for lightening these impacts regarding the product types and production applications. 85-111 2000 A review of published reports on the mechanism of protein oxidation is presented.

Some of these studies have provided insight into the reactions involved in the oxidative modifications undergone by muscle proteins. Garrigus Building University of Lexington KY 40546-0215 USA. Antioxidants in muscle foods.

Nutritional strategies to improve quality. Protein oxidation and implications for muscle food quality. 06052017 Xiong YL 2000 Protein oxidation and implications for muscle food quality.

The impact of oxidation on protein functionality and on specific meat quality traits has also been addressed. 005 enhanced hydration of muscle samples whereas oxidation with 40 and 50 mM H 2 O 2 for 2 min or with 20 mM H 2 O 2 for 40 min caused pronounced declines in water-holding capacity and product yield. Protein Oxidation and Implications for Muscle Food Quality Y.

Protein oxidation in living tissues is known to play an essential role in the pathogenesis of relevant degenerative diseases whereas the occurrence and impact of protein oxidation Pox in food systems have been ignored for decades. 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. Moreover a variety of products derived from oxidized muscle proteins including cross-links and carbonyls have been identified.

09022015 Over the past decade there has been an increasing research interest on the implication of protein oxidation PROTOX in muscle foods following many years of medical research on this topic and its possible involvement in several human diseases Stadtman 1993. UTILIZATION OF DIETARY STRATEGIES TO INFLUENCE THE ANTIOXIDANT COMPOSITION OF MUSCLE. Recent studies have contributed to solid scientific knowledge regarding basic oxidation mechanisms and in advanced methodologies to accurately assess Pox in food systems.

At present muscle protein oxidation functional properties changes and muscle quality were widely aroused attention at home and abroad. The accumulation of particular oxidation products is responsible for the impairment of the quality of oils nuts dairy products and muscle foods which includes odor flavor color. Protein oxidation and implications for muscle food quality Xiong YL.

Potential for Altering Quality of Muscle and Milk. Protein oxidation is defined as the covalent modification of a protein. Decker EA Faustman C Lopez-Bote CJ eds Antioxidants in muscle foods.

Currently the increasing interest among food scientists in this topic has led to highlight the influence that Pox. Since heat-treated muscle foods are widely manufactured to meet industrial needs the. These modifications can be involved in the regulation of fresh meat quality and influence the processing properties of meat products.

From the perspective of food science focus has been given to its effects on meat technological. In other words the constituent amino acids of a protein food should match the requirement of the consumer and consist of a variety of protein foods to. The changes coincided with marked increases in the protein carbonyl content TBARS formation and cross-linking of both myofibrillar and sarcoplasmic proteins.

The basic principles and products of protein oxidation and the implications of protein oxidation in food systems especially in meat are discussed in this review. Basic principles and implications for meat quality. The involvement of oxidized proteins to the development of biological diseases has been studied for a few decades but the effects and the mechanisms of protein oxidation in food systems are largely unknown.

Animal Science Department 206 WP. Protein oxidation in food has barely been explored but interest in protein oxidation is rapidly growing. 01012010 In recent years an interest in protein oxidation has emerged and food scientists and industries are slowly realising the impact it may have on food quality.

01012017 Food lipids and proteins are susceptible to oxidation and as a result their corresponding oxidation products are formed accumulated and remain in the food until consumption. Oxidation with 1 mM H 2 O 2 for 40 min significantly P. It is recommended that a healthy eating pattern consists of ingesting a variety of high quality protein foods to ensure a sufficient supply of amino acids for lean mass eg muscle maintenance or growth and overall diet quality.

Oxidative modifications of proteins can change their physical and chemical properties including conformation structure solubility susceptibility to proteolysis and enzyme activities. Potential Mechanisms by Which Vitamin E Improves Oxidative Stability of Myoglobin C. Oxidative Processes and Myoglobin M.

01012013 Increased levels of protein oxidation have been associated with various biological consequences including diseases and aging in humans and other animal species.

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