期刊
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
卷 58, 期 47, 页码 16742-16763出版社
WILEY-V C H VERLAG GMBH
DOI: 10.1002/anie.201814144
关键词
food; one-electron oxidation; protein carbonylation; protein oxidation; radicals
资金
- Deutsche Forschungsgemeinschaft [HE7681/1-1]
Oxidation is one of the deterioration reactions of proteins in food, the importance of which is comparable to others such as Maillard, lipation, or protein-phenol reactions. While research on protein oxidation has led to a precise understanding of the processes and consequences in physiological systems, knowledge about the specific effects of protein oxidation in food or the role of oxidized dietary protein for the human body is comparatively scarce. Food protein oxidation can occur during the whole processing axis, from primary production to intestinal digestion. The present review summarizes the current knowledge and mechanisms of food protein oxidation from a chemical, technological, and nutritional-physiological viewpoint and gives a comprehensive classification of the individual reactions. Different analytical approaches are compared, and the relationship between oxidation of food proteins and oxidative stress in vivo is critically evaluated.
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