Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review
Jiamei Wang, Na Wu, Yao Yao, Shuping Chen, Lilan Xu, Yan Zhao, Yonggang Tu
Abstract
Protein oxidation is a complex chemical process that pervades the entirety of the food domain. It is governed by two primary mechanisms: the direct oxidation by active entities and the indirect oxidation by secondary oxidation byproducts like lipid oxidation, influenced by many factors. The oxidation of proteins in livestock products readily occurs post-processing and storage through techniques such as freezing, cooking, ultrasonication, among others, leading to protein carbonylation and subsequent alterations in structure. Consequently, the purpose of this manuscript is to scrutinize the impacts of conventional processing and storage methodologies on protein oxidation in livestock products, delineating potential mechanisms, action sites, and influential factors implicated in this progression. Additionally, we delve into the ramifications of protein oxidation on the processing attributes of livestock products, while venturing into forthcoming trends and obstacles to set a groundwork for ensuring and regulating the caliber of these commodities. • Protein oxidation sites are mainly concentrated on amino acid side chain groups. • Protein oxidation and lipid oxidation occur simultaneously in livestock products. • Moderate protein oxidation improves the functional properties. • Indirect oxidation of protein is easy to occur in eggs and dairy products.