Research progress on effect of natural antioxidants on structure and functional properties of aquatic myofibrillar protein

  • GENG Wenhao ,
  • LI Meng ,
  • MA Yongsheng ,
  • FAN Xinru ,
  • ZHAO Qiancheng
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  • 1(College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China)
    2(Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian 116023, China)
    3(Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian 116023, China)

Received date: 2023-02-17

  Revised date: 2023-05-22

  Online published: 2024-06-11

Abstract

Myofibrillar protein is the primary protein component of many aquatic animal materials, but myofibrillar protein is easily oxidized during storage and processing, which leads to a change in protein structure and affects the quality of food products.Antioxidants reduce the oxidative denaturation of proteins by slowing down the oxidation reaction rate and modifying protein structure.Therefore, the effects of natural antioxidants (phenols, polysaccharides, proteins, and other substances) on the structure and functional properties of aquatic myofibrillar proteins were reviewed, which provided a theoretical basis for the development and utilization of antioxidants for processing protein-related products.

Cite this article

GENG Wenhao , LI Meng , MA Yongsheng , FAN Xinru , ZHAO Qiancheng . Research progress on effect of natural antioxidants on structure and functional properties of aquatic myofibrillar protein[J]. Food and Fermentation Industries, 2024 , 50(8) : 385 -392 . DOI: 10.13995/j.cnki.11-1802/ts.035181

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