摘要: 烹調(diào)加工會(huì)加劇蛋白質(zhì)氧化,導(dǎo)致蛋白質(zhì)結(jié)構(gòu)、理化性質(zhì)等發(fā)生變化,從而影響其功能特性與營(yíng)養(yǎng)價(jià)值。本文介紹了肉類烹調(diào)過(guò)程中蛋白質(zhì)氧化機(jī)制、表現(xiàn)形式,探討了其對(duì)肉類感官品質(zhì)與營(yíng)養(yǎng)價(jià)值的影響及對(duì)人體健康的潛在危害,最后進(jìn)行總結(jié)與展望。 

關(guān)鍵詞: 烹調(diào)  /  肉類  /  蛋白質(zhì)氧化  /  健康  

Abstract: 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.

[1]

Xiong Y L, Foegeding E A.Protein oxidation-the less appreciated sibling of lipid oxidation[J].Journal of Food Science, 2015, 80 (7) :iii.

[2] 陳茜茜, 黃明, 鄒玉峰, 等.輻照和反復(fù)凍融對(duì)牛肉蛋白質(zhì)氧化及食用品質(zhì)的影響[J].食品科學(xué), 2014, 35 (19) :1-5. [3] 姜晴晴, 魯珺, 葉興乾, 等.肉制品中蛋白質(zhì)氧化的研究進(jìn)展[J].食品工業(yè)科技, 2013, 34 (23) :386-389. [4] 陸玉芹, 顏明月, 陳德慰, 等.魚(yú)類加工制品蛋白質(zhì)氧化程度分析[J].食品科學(xué), 2015, 36 (19) :55-59. [5]

Dikeman M, Devine C.Encyclopedia of meat sciences[M].2nd ed.Oxford:Academic Press, 2014:385-390.

[6]

Traore S, Aubry L, Gatelliier P, et al.Effect of heat treatment on protein oxidation in pig meat[J].Meat Science, 2012, 91 (1) :14-21.

[7]

Haoc T, Daun C, Trafikowska U, et al.Influence of heat treatment on lipid oxidation and glutathione peroxidase activity in chicken and duck meat[J].Innovative Food Science and Emerging Technologies, 2006, 7 (1-2) :88-93.

[8]

Lund M N, Heinonen M, Baron C P, et al.Protein oxidation in muscle foods:a review[J].Molecular Nutrition&Food Research, 2011, 55 (1) :83-95.

[9]

Miller D K, Gomez-basauri J V, Smith V L, et al.Dietary iron in swine rations affects nonheme iron and tbars in pork skeletal muscles[J].Journal of Food Science, 1994, 59 (4) :747-750.

[10]

Barelli S, Canellini G, Thadikkaran L, et al.Oxidation of proteins:Basic principles and perspectives for blood proteomics[J].Proteomics Clinical Applications, 2008, 2 (2) :142-157.

[11]

Estévez M.Protein carbonyls in meat systems:A review[J].Meat Science, 2011, 89 (3) :259-279.

[12]

Gatelliier P, Sante-lhoutellier V, Portanguen S, et al.Use of meat fluorescence emission as a marker of oxidation promoted by cooking[J].Meat Science, 2009, 83 (4) :651-656.

[13]

Estévez M, Ollilainen V, Heinonen M, et al.Analysis of protein oxidation markersα-aminoadipic andγ-glutamic semialdehydes in food proteins using liquid chromatography (LC) -electrospray ionization (ESI) -multistage tandem mass spectrometry (MS) [J].Journal of Agriculture and Food Chemistry, 2009, 57 (9) :3901-3910.

[14]

Utrera M, Estévez M.Impact of trolox, quercetin, genistein and gallic acid on the oxidative damage to myofibrillar proteins:The carbonylation pathway[J].Food Chemistry, 2013, 141 (4) :4000-4009.

[15]

Roldan M, Antequera T, Armenteros M, et al.Effect of different temperature-time combination on lipid and protein oxidation of sous-vide cooked lamb loins[J].Food Chemistry, 2014, 149 (149) :129-136.

[16]

Estévez M, Ventanas S, Heinonen M.Formation of Strecker aldehydes between protein carbonyls-α-Aminoadipic andγ-glutamic semialdehydes-and leucine and isoleucine[J].Food Chemistry, 2011, 128 (4) :1051-1057.

[17]

Requena J R, Levine R L, Stadtman E R, et al.Recent advances in the analysis of oxidized proteins[J].Amino Acids, 2003, 25 (3-4) :221-226.

[18]

Ganh2o R, Morcuende D, Estévez M, et al.Tryptophan depletion and formation ofα-aminoadipic andγ-glutamic semialdehydes in porcine burger patties with added phenolic-rich fruit extracts[J].Journal of Agriculture and Food Chemistry, 2010, 58 (6) :3541-3548.

[19]

Fishbein J C.Advances in molecular toxicology[M].4th ed.London:Elsevier, 2010:183-222.

[20]

Promeyrat A, Gatelliier P, Lebret B, et al.Evaluation of protein aggregation in cooked meat[J].Food Chemistry, 2010, 121 (2) :412-417.

[21]

Puscasu C, Birlouez-aragon I.Intermediary and/or advanced Maillard products exhibit prooxidant activity on Trp:In vitro study on R-lactalbumin[J].Food Chemistry, 2002, 78 (4) :399-406.

[22]

Utrera M, Rodríguez-carpena J G, Morcuende D, et al.Formation of lysine-derived oxidation products and loss of tryptophan during processing of porcine patties with added avocado byproducts[J].Journal of Agricultural and Food Chemistry, 2012, 60 (15) :3917-3926.

[23]

Zhang W G, Xiao S, Ahn D U.Protein oxidation:Basic principles and implications for meat quality[J].Critical Reviews in Food Science and Nutrition, 2013, 53 (11) :1191-1201.

[24]

Deb-choudhury S, Haines S, Harland D, et al.Effect of Cooking on Meat Proteins:Mapping Hydrothermal Protein Modification as a Potential Indicator of Bioavailability[J].Journal of Agricultural and Food Chemistry, 2014, 62 (32) :8187-8196.

[25]

Yu T Y, Morton J D, Clerens S, et al.Proteomic investigation of protein profile changes and amino acid residue level modification in cooked lamb meat:The effect of boiling[J].Journal of Agricultural and Food Chemistry, 2015, 63 (41) :9112-9123.

[26]

Yu T Y, Morton J D, Clerens S, et al.Proteomic investigation of protein profile changes and amino acid residue-level modification in cooked lamb longissimus thoracis et lumborum:The effect of roasting[J].Meat Science, 2016, 119:80-88.

[27]

Santé-lhoutellier V, Astruc T, Marinova P, et al.Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins[J].Journal of Agricultural and Food Chemistry, 2008, 56 (4) :1488-1494.

[28]

Falowo A B, Fayemi P O, Muchenje V.Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products:A review[J].Food Research International, 2014, 64:171-181.

[29]

Shacter E.Quantification and significance of protein oxidation in biological samples[J].Drug Metabolism Reviews, 2000, 32 (3-4) :307-326.

[30]

St.angelo A J, Bailey M E.Warmed-over flavor of meat[M].Berlin:Academic Press, 1987:141-164.

[31]

Utrera M, Morcuende D, Estévez M.Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties[J].LWT-Food Science Technology, 2014, 56 (1) :62-68.

[32]

Utrera M, Estévez M.Oxidation of myofibrillar proteins and impaired functionality:underlying mechanisms of the carbonylation pathway[J].Journal of Agriculture and Food Chemistry, 2012, 60 (32) :8002-8011.

[33]

Ganh2o R, Morcuende D, Estévez M.Protein oxidation in emulsified cooked burger patties with added fruit extracts:Influence on colour and texture deterioration during chill storage[J].Meat Science, 2010, 85 (3) :402-409.

[34]

Mancini R A, Hunt M C.Current research in meat color[J].Meat Science, 2005, 71 (1) :100-121.

[35]

Chelh I, Gatellier P, Santé-lhoutellier V.Characterization of fluorescent Schiff bases formed during oxidation of pig myofibrils[J].Meat Science, 2007, 76 (2) :210-215.

[36]

Utrera M, Morcuende D, Estévez M.Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties[J].Meat Science, 2014, 96 (3) :1250-1257.

[37]

Evenepoel P, Claus D, Geypens B, et al.Evidence for impaired assimilation and increased colonic fermentation of protein, related to gastric acid and suppression therapy[J].Alimentary Pharmacology and Therapeutics, 1998, 12 (10) :1011-1019.

[38]

Morzel M, Gatellier P, Sayd T, et al.Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins[J].Meat Science, 2006, 73 (3) :536-543.DOI: 10.1016/j.meatsci.2006.02.005.

[39]

Kaur L, Maudens E, Haisman D R, et al.Microstructure and protein digestibility of beef:The effect of cooking conditions as used in stews and curries[J].LWT-Food Science and Technology, 2014, 55 (2) :612-620.

[40]

Bax M L, Aubry L, Ferreira C, et al.Cooking temperature is a key determinant of in vitro meat protein digestion rate:investigation of underlying mechanisms[J].Journal of Agriculture and Food Chemistry, 2012, 60 (10) :2569-2576.

[41]

Gatellier P, Kondjoyan A, Portanguen S, et al.Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry:Implications for nutritional quality of meat[J].Food Chemistry, 2009, 114 (3) :1074-1078.

[42]

Choi J, Malakowsky C A, Talent J M, et al.Identification of oxidized plasma proteins in Alzheimer’s disease[J].Biochemical and Biophysical Research Communications, 2002, 293 (5) :1566-1570.

[43]

Rysman T, Hecke T V, Poucke C V, et al.Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties[J].Food Chemistry, 2016, 209 (15) :177-184.

[44]

Gurer-orhan H, Ercal N, Mare S, et al.Misincorporation of free m-tyrosine into cellular proteins:A potential cytotoxic mechanism for oxidized amino acids[J].Biochemical Journal, 2016, 395 (2) :277-284.

[45]

Dever J T, Elfarra A A.L-Methionine-dl-sulfoxide metabolism and toxicity in freshly isolated mouse hepatocytes:Gender differences and inhibition with aminooxyacetic acid[J].Drug Metabolism and Disposition the Biological Fate of Chemicals, 2008, 36 (11) :2252-2260.

[46]

Li Z L, Mo L, Le G, et al.Oxidized casein impairs antioxidant defense system and induces hepatic and renal injury in mice.[J].Food and Chemical Toxicology, 2014, 64 (2) :86-93.

[47]

Li Z L, Shi Y, Le G, et al.24-Week exposure to oxidized tyrosine induces hepatic fibrosis involving activation of the MAPK/TGF-β1 signaling pathway in Sprague-Dawley rats model[J].Oxidative Medicine and Cellular Longevity, 2016, 2016 (1) :1-12.

[48]

Chen Y, Guillemin G J.Kynurenine pathway metabolites in humans:Disease and healthy states[J].International Journal of Tryptophan Research, 2009, 2 (2) :1-19.

[49]

Keszthelyi D, Freddy J T, Daisy M J, et al.Decreased levels of kynurenic acid in the intestinal mucosa of IBS patients:Relation to serotonin and psychological state[J].Journal of Psychosomatic Research, 2013, 74 (6) :501-504.

[50]

Wang T J, Ngo D, Psychogios N, et al.2-Aminoadipic acid is a biomarker for diabetes risk[J].Journal of Clinical Investigation, 2013, 123 (10) :4309-4317.

相關(guān)知識(shí)

肉蛋白烹調(diào)氧化及其對(duì)肉品與人體健康的影響
油脂氧化對(duì)動(dòng)物氧化應(yīng)激及腸道健康的影響
豆粕和黃粉蟲(chóng)作為蛋白源對(duì)草魚(yú)攝食、生長(zhǎng)、肉質(zhì)和健康的影響
人體必需的多種微量元素及其對(duì)健康的影響
探索無(wú)脂肪食品及其對(duì)健康的積極影響
二惡英及其對(duì)人體健康的影響
酵母水解物對(duì)肉雞生長(zhǎng)性能、抗氧化功能及腸道健康的影響研究
有氧運(yùn)動(dòng)對(duì)人體健康的影響
中式烹飪對(duì)人體健康影響分析.doc
豆制品的烹飪方法對(duì)其營(yíng)養(yǎng)價(jià)值有何影響？

網(wǎng)址: 肉蛋白烹調(diào)氧化及其對(duì)肉品與人體健康的影響 http://www.u1s5d6.cn/newsview1323691.html