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Review
. 2025 Apr 9:27:102454.
doi: 10.1016/j.fochx.2025.102454. eCollection 2025 Apr.

Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review

Jiamei Wang  1   2   3   4 , Na Wu  1   2   3   4 , Yao Yao  1   2   3   4 , Shuping Chen  1   2   3   4 , Lilan Xu  1   2   3   4 , Yan Zhao  1   2   3   4 , Yonggang Tu  1   2   3   4
Affiliations
Review

Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review

Jiamei Wang et al. Food Chem X. .

Abstract

Protein oxidation is a complex chemical process that pervades the entirety of the food domain. It is governed by two primary mechanisms: the direct oxidation by active entities and the indirect oxidation by secondary oxidation byproducts like lipid oxidation, influenced by many factors. The oxidation of proteins in livestock products readily occurs post-processing and storage through techniques such as freezing, cooking, ultrasonication, among others, leading to protein carbonylation and subsequent alterations in structure. Consequently, the purpose of this manuscript is to scrutinize the impacts of conventional processing and storage methodologies on protein oxidation in livestock products, delineating potential mechanisms, action sites, and influential factors implicated in this progression. Additionally, we delve into the ramifications of protein oxidation on the processing attributes of livestock products, while venturing into forthcoming trends and obstacles to set a groundwork for ensuring and regulating the caliber of these commodities.

Keywords: Livestock products; Processing; Protein oxidation; Quality; Storage.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
The oxidation sites of protein.
Fig. 2
Fig. 2
Mechanism of protein oxidation (Domínguez et al., 2021; Huang, Sarkhel, et al., 2023; Domínguez et al., 2022; Soladoye et al., 2015; Zhu et al., 2009).
Fig. 3
Fig. 3
Relationship between protein oxidation, lipid oxidation, and the Maillard reaction (Domínguez et al., 2021; Hellwig, 2019; Huang, Sarkhel, et al., 2023; Nawaz et al., 2022).
Fig. 4
Fig. 4
Factors affecting protein oxidation in livestock products (a: Fat oxidation products; b: Glycosylation products; c: Enzymes; d: Metal ions; e: Temperature; f: Irradiation; g: Endogenous substances; h: Packaging).
Fig. 5
Fig. 5
Effect of protein oxidation on functional properties during processing and storage of livestock products (Feng et al., 2022; Kong et al., 2011; Li et al., 2024; Liu et al., 2011; Liu, Hou, et al., 2023; Sheng et al., 2024; Wongnen et al., 2023b; Zhang et al., 2020; Zhang, Gong, et al., 2023; Zhang, Li, et al., 2023; Zhu, Zhang, et al., 2023).
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