The Chemistry of Protein Oxidation in Food.

Oxidation is one of the deterioration reactions of proteins in food, whose importance does not lag behind that of others such as Maillard, lipation or protein-polyphenol reactions. While research on protein oxidation has led to an accurate perception on the processes and consequences in physiological systems, knowledge on specific implications of protein oxidation in food or the role of "oxidized" dietary protein for the human body is comparatively scarce. Food protein oxidation can occur during the whole processing axis, from primary production to intestinal digestion. The present review wants to summarize the current knowledge and mechanisms of food protein oxidation from a chemical, technological and nutritional-physiological viewpoint and give a comprehensive classification of the individual reactions. Different analytical approaches will be compared, and the relationship between oxidation of food proteins and oxidative stress in vivo will be critically evaluated.

• Publication year

  2019

• Venue

  Angewandte Chemie

• Publication date

  2019-11-18

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1002/anie.201814144PMID 30919556
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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