Table 2.

Variation of protein function caused by oxidation.

Function		Variation	Food source	Mechanism	References
Solubility		Loss of the water-holding capacity	Meat, rice bran	Intermolecular disulfide crosslinks	(5, 80)
Digestibility		Loss of pepsin and trypsin digestibility	Rice bran	Protein aggregation and crosslinks promoted through non-disulfide covalent bonds	(81)
Foaming		Slightly improve	Egg white protein	Modify molecular arrangement and interaction	(62, 82)
Color		Loss of redness	Muscle food (brown pigment)	Hemoglobin autoxidized to metHb	(1)
Texture	Gelling	Impaired	Meat	Protein carbonylation induced by Cu2+/systems	(71)
	Viscosity and elasticity	Tenderness decreased, but hardness, springiness, and gumminess improved under moderate oxidation	Meat	Protein thiols oxidized, excessive carbonylation of protein	(2, 5, 83)
	Cohesiveness	Improved to some extent	Meat	Depolymerization of myofibrillar proteins; unfolding of α-helix and exposure of the hydrophobic groups	(49)