Recent advances in the effects of protein oxidation on aquatic products quality: mechanism and regulation
文献类型： 外文期刊
作者： Yu, Ye 1 ; Zhao, Yongqiang 1 ; Zhang, Yi 4 ; Simpson, Benjamin K. 5 ; Chen, Shengjun 1 ; Wang, Yueqi 1 ; Li, Chunsheng 1 ; Wang, Di 1 ; Pan, Chuang 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
3.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China
4.Penn State Univ, Dept Food Sci, University Pk, PA 16802 USA
5.McGill Univ, Dept Food Sci & Agr Chem, Ste Anne de Bellevue, PQ H9X 3V9, Canada
关键词： Aquatic products; control measures; influence mechanisms; myofibrillar protein; protein oxidation; proteomics; quality
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）
ISSN： 0950-5423
年卷期： 2023 年
页码：
收录情况： SCI
摘要： Aquatic products are delicious and rich in high-quality proteins, and thus have high-food value and are popular among consumers; however, deterioration of their quality can easily occur when being stored and processed. Proteins, the main components of the muscle tissue of aquatic products, are closely related to the quality of aquatic products, and protein oxidation has become a research hotspot for studying the regulatory mechanisms of aquatic product quality changes. Protein oxidation is one of the main causes of quality deterioration of aquatic products, mainly because of protein cross-linking and protein degradation caused by oxidation. Related studies have also shown that the changes in the electrostatic charge of proteins owing to oxidation are associated with the muscle water-holding capacity (WHC). This article introduces the induction mechanism of protein oxidation in aquatic products, focusing on its effects on the quality, such as colour, texture, WHC and summarises the current research progress of aquatic products quality control on this basis to provide theoretical reference for future research.
- 相关文献
作者其他论文 更多>>
-
Effect of linoleic acid-induced oxidation on the water retention of golden pompano: Myoglobin and myofibrillar protein oxidation
作者：Xu, Chencai;Chen, Guanyi;Xu, Jie;Chen, Chunbei;Xia, Qiuyu;Sun, Qinxiu;Wei, Shuai;Han, Zongyuan;Wang, Zefu;Liu, Shucheng;Chen, Shengjun;Sun, Qinxiu;Liu, Shucheng
关键词：Golden pompano; Water holding capacity; Linoleic acid-induced oxidation; Myoglobin; Myofibrillar protein
-
Effects of Dietary Supplementation with Endogenous Probiotics Bacillus subtilis on Growth Performance, Immune Response and Intestinal Histomorphology of Juvenile Rainbow Trout (Oncorhynchus mykiss)
作者：Wang, Jing;Fan, Dan;Zhao, Ran;Lu, Tongyan;Li, Shaowu;Wang, Di
关键词：Oncorhynchus mykiss; Bacillus subtilis; growth; immunity; intestinal histology
-
Occurrence of the calanoid copepod Acartia (Odontacartia) ohtsukai in Laizhou Bay, the Bohai Sea, China, and its relationship with environmental factors
作者：Zuo, Tao;Wang, Di;Li, Yongtao;Niu, Mingxiang;Cheng, Zhaolong;Wang, Jun;Zuo, Tao;Niu, Mingxiang;Wang, Jun;Wang, Di
关键词：Acartia pacifica; Acartia ohtsukai; copepod; Laizhou Bay; Bohai Sea
-
Protective effects of polysaccharide from Atractylodes macrocephala Koidze (PAMK) as a feed additive on growth performance, immunity, antioxidant capacity, and disease resistance against Aeromonas salmonicida in rainbow trout (Oncorhynchus mykiss)
作者：Lu, Shaoxia;Wang, Chang'an;Wang, Di;Shi, Honghe;Wang, Shidi;Xu, Gefeng;Liu, Hongbai;Han, Shicheng;Lu, Shaoxia;Wang, Di;Shi, Honghe;Wang, Shidi;Liu, Hongbai;Han, Shicheng;Bian, Xunwen
关键词：Polysaccharide from Atractylodes macrocephala koidze (PAMK); Antioxidant capacity; Immune response; Oncorhynchus mykiss
-
Physicochemical properties and oil-water interfacial behavior of subcritical water-treated coconut (Cocos nucifera L.) globulins
作者：Ma, Jingrong;He, Rongrong;Chen, Weijun;Pei, Jianfei;Zhong, Qiuping;Chen, Haiming;Chen, Wenxue;Pan, Chuang
关键词：Coconut globulins; Subcritical water treatment; Conformational flexibility; Interfacial properties; Emulsion stability
-
Spatiotemporal variations of zooplankton community structure in the oyster (Crassostrea gigas)-macroalgae reef dual ecosystems adjacent to Luanhe River Estuary
作者：Xu, Min;Zhang, Yi;Yang, Linlin;Xu, Min;Wang, Yun;Shen, Jiabin;Zhang, Yi;Yang, Linlin;Zhao, Qi;Wang, Shenzhi;Hou, Xiaolong;Zhang, Haipeng;Xu, Yufu;Xu, Kaida;Zhang, Yunling;Otaki, Takayoshi;Komatsu, Teruhisa
关键词：
-
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein "blue foods": Focusing on the impacts of protein-flavor interactions
作者：Wang, Yueqi;Wang, Huifang;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Sun-Waterhouse, Dongxiao;Wu, Yanyan;Wang, Yueqi;Wang, Yueqi;Sun-Waterhouse, Dongxiao;Wang, Yueqi;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Wu, Yanyan
关键词：Blue food; Flavor compound; Protein; Food component interaction; Flavor perception
