Food and Fermentation Industries >

2011 , Vol. 37 >Issue 10: 128 - 133

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.022

Food and Fermentation Industries

Contradictory Role of Oxidation on Functional Properties of Myofibrillar Proteins

  • Hu Zhong-liang ,
  • Yan Lu ,
  • Zou Yu-feng ,
  • Xu Xing-lian
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Online published: 2011-10-25

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Abstract

This paper reviewed the latest research progress on the effects of oxidation on the myofibrillar proteins functional properties,including the oxidation-sensitive and oxidant pathways of muscle proteins,the contradictory role of oxidation on texture,water-holding capacity and emulsifying properties of heat-induced myofibrillar protein-lipid emulsion gels.We also discussed mechanism of the contradictory role through the changes in molecular conformations,fibers/myofibrils structure and chemical interactions between molecules.

Key words： myofibrillar protein; oxidation; gel; emulsification; water-holding capacity

Cite this article

Hu Zhong-liang , Yan Lu , Zou Yu-feng , Xu Xing-lian . Contradictory Role of Oxidation on Functional Properties of Myofibrillar Proteins[J]. Food and Fermentation Industries, 2011 , 37(10) : 128 -133 . DOI: 10.13995/j.cnki.11-1802/ts.2011.10.022

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