中国食品学报2023，Vol.23Issue(11)：423-434,12.DOI:10.16429/j.1009-7848.2023.11.040
植物多酚改善肌原纤维蛋白凝胶特性的研究进展
Improvement of Gelation Property of Myofibrillar Proteins Based on Plant Polyphenols:A Review
摘要
Abstract
Myofibrillar proteins are the most important proteins of muscle and their gelation properties have a decisive ef-fect on the sensory quality of meat products.Due to the unique structural characteristics,plant polyphenols can interact with myofibrillar proteins during heat-induced gelation formation with the structural change and cross-linking of protein,which affects the gelation formation and gelation properties.In this article,the process and mechanism of the improve-ment of gelation formation of myofibrillar proteins based on plant polyphenols in the normal-ion strength system,low-ion strength system,and oxidative system were reviewed,aiming to provide a novel insight into the improvement of gelation properties of gel-type meat products based on environmental-friendly methods.关键词
肌原纤维蛋白/植物多酚/凝胶特性/不同体系/肉制品Key words
myofibrillar proteins/plant polyphenols/gelation property/different system/meat products引用本文复制引用
陈骐,张碧莹,么紫瑶,江昕,何思远,秦立刚,陈倩..植物多酚改善肌原纤维蛋白凝胶特性的研究进展[J].中国食品学报,2023,23(11):423-434,12.基金项目
国家自然科学基金面上项目(32172232,31972139) （32172232,31972139）
黑龙江省"百千万"工程重大科技专项(2021ZX12B05) （2021ZX12B05）
