Food Protein Oxidation: Mapping and Tracking Modification

Cumulative oxidative modification has an effect on all the key physical, sensory, and nutritional properties of protein-based foods. There is increasing consumer awareness on this and finding optimal ways to preserve the inherent nutritional and health benefits of foods. However, understanding and mapping protein oxidative modification at the molecular level and correlating this to holistic food properties has been very difficult, due largely to the complexity of oxidative processes including a wide array of oxidation products. This article explores and summarizes new proteomic-based approaches to mapping and tracking oxidative modification in food proteins.