Muscle Protein Oxidation and Functionality: A Global View of a Once-Neglected Phenomenon
نویسندگان
چکیده
Muscle is a highly organized apparatus with hierarchic microstructure that offers the protection of cellular components against reactive oxygen species (ROS). However, fresh meat immediately postmortem and undergoing processing become susceptible to oxidation due physical disruption influx molecular oxygen. Upon activation by endogenous prooxidants, are rapidly produced, both myofibrillar sarcoplasmic proteins their primary targets. Direct ROS attack amino acid sidechains peptide backbone leads protein conformational changes, conversion carbonyl thiol derivatives, subsequent aggregation polymerization. Interestingly, mild radical nonradical enables orderly physicochemical which explains why gels formed ROS-modified have improved rheological properties binding potential in comminuted emulsions. The incorporation phenolic other multifunctional compounds promotes gel network formation, fat emulsification, water immobilization; however, extensive modification induced high levels impairs functionality. Once neglected but now recognized be natural occurrence, has drawn much interest being intensively studied within international community science. This review describes history evolution muscle oxidation, mechanism functionality impact hereof, innovative oxidant/antioxidant strategies control manipulate context processing, storage, quality. It hoped will stimulate in-depth discussion scientific as well industrial relevance importance inspire robust collaboration addressing this underappreciated challenge.
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ژورنال
عنوان ژورنال: Meat and muscle biology
سال: 2022
ISSN: ['2575-985X']
DOI: https://doi.org/10.22175/mmb.14349