The Chemistry of Protein Oxidation in Food
Abstract
Oxidation is one of the deterioration reactions of proteins in food, the importance of which is comparable to others such as Maillard, lipation, or protein-phenol reactions. While research on protein oxidation has led to a precise understanding of the processes and consequences in physiological systems, knowledge about the specific effects 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 summarizes the current knowledge and mechanisms of food protein oxidation from a chemical, technological, and nutritional-physiological viewpoint and gives a comprehensive classification of the individual reactions. Different analytical approaches are compared, and the relationship between oxidation of food proteins and oxidative stress in vivo is critically evaluated.
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The DNPH method is unspecific towards other oxidation products besides carbonyl groups; sulfenic acids, which are not of carbonyl form, still react in the assay.
“An important drawback of the DNPH method is its unspecific nature towards other oxidation products besides carbonyl groups. It was mentioned by Hellwig [84] that sulfenic acids, which are not of carbonyl form, still react in the assay.”
From Protein oxidation - Formation mechanisms, detection and relevance as biomarkers in human diseases (2021) · cites this paper as [84]
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Protein oxidation - Formation mechanisms, detection and relevance as biomarkers in human diseases
Kehm, R., Baldensperger, T., Raupbach, J., & Höhn, A. (2021) · Redox Biology · doi:10.1016/j.redox.2021.101901 · Cited by 348 · see citing works
“It was mentioned by Hellwig [84] that sulfenic acids, which are not of carbonyl form, still react in the assay.”
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Zhang, M., Wei, T., Mai, Q., Hayat, K., Hou, Y., Xia, S., Cui, H., & Yu, J. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140503 · Cited by 24 · see citing works
- Authors
- Hellwig, M.
- Affiliations
- Technische Universität Dresden (DE)
- Corresponding author
- Hellwig, Michael
- ORCID
- Hellwig, Michael
- Venue
- Angewandte Chemie International Edition
- Publisher
- Wiley
- Published
- 2019-08-05
- Volume
- 58
- Issue
- 47
- Pages
- 16742-16763
- ISSN
- 1433-7851 (ISSN-L)
- 1521-3773
- OpenAlex
- W2935405945
- Cited by
- 259
- References
- 7
- Citations by year
- 2026: 41 · 2025: 44 · 2024: 47 · 2023: 35 · 2022: 41 · 2021: 34 · 2020: 12 · 2019: 4
- FWCI
- 2.05
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Angewandte Chemie International Edition (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Deutsche Forschungsgemeinschaft (HE 7681/1-1)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- protein oxidation, food proteins, oxidative stress, Maillard reaction, protein digestion, dietary protein, oxidation mechanism, food processing
- MeSH terms
- Dietary Proteins, Food, Humans, Nutritive Value, Oxidation-Reduction
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