摘要
肌原纤维蛋白在动物肌肉中含量丰富,是日常饮食中获得氨基酸的重要来源。肉制品的加工通常依赖肌原纤维蛋白优异的功能特性,因此肌原纤维蛋白是一类重要的蛋白质。亲水胶体是长链聚合物(多糖和蛋白质)的异质组,广泛用于许多食品配方中以改善质量属性和保质期。亲水胶体用途广泛,主要作为增稠剂和胶凝剂。肌原纤维蛋白的凝胶强度受到亲水胶体的种类和作用方式的影响。该综述阐明了肌原纤维蛋白凝胶的形成机理,亲水胶体对肌原纤维蛋白凝胶的作用机理以及亲水胶体在肌原纤维蛋白中的应用,为改善肌原纤维蛋白凝胶特性提供参考,并提出未来的研究方向。
Myofibrillar protein,as an important source of amino acids in daily diets,is abundant in animal muscles,whose excellent functional properties are essential for meat products production.Hydrocolloids are heterogeneous groups of long-chain polymers(polysaccharides and proteins)that are widely used as thickeners and gelling agents in various food formulations to improve quality attributes and extend shelf life.The gel strength of myofibrillar proteins is influenced by the type and mode of action of the hydrocolloids.Consequently,this review clarified the formation mechanism of myofibrillar protein gels,the mechanism of action of hydrocolloids on myofibrillar protein gels,and application of hydrocolloids.It provides a reference for improving the gel properties of myofibrillar protein,and proposes the future research direction.
作者
包海蓉
汤嘉慧
郭全友
邹咪
谢晨
熊泽语
BAO Hairong;TANG Jiahui;GUO Quanyou;ZOU Mi;XIE Chen;XIONG Zeyu(College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China;Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation,Shanghai 201306,China;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation Shanghai))
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第22期276-280,共5页
Food and Fermentation Industries
基金
中央级公益性科研院所基本科研业务费专项资金(东海水产研究所)资助项目(2018M04)
关键词
亲水胶体
肌原纤维蛋白
凝胶特性
肉制品
应用
myofibrillar protein
hydrocolloids
gel properties
meat products
application
