食品科学2024，Vol.45Issue(6)：285-293,9.DOI:10.7506/spkx1002-6630-20230305-039
亲水胶体调控肌原纤维蛋白热诱导凝胶形成机制的研究进展
Research Progress in the Regulatory Mechanism of Hydrocolloids on the Formation of Heat-Induced Myofibrillar Protein Gel
摘要
Abstract
Myofibrillar protein(MP)is an important protein in muscle,which can form a three-dimensional gel network structure upon heat treatment,ultimately influencing the quality of meat products.In the meat industry,hydrocolloids from different are incorporated to enhance the gel strength,water-holding capacity and functional properties of MP gel and finally optimize the quality of meat products.However,many factors affect the interaction between MP and hydrocolloids during the formation of heat-induced MP gelation,which in turn affects MP gel properties.In this article,the gelation mechanism of MP is systematically reviewed,the interaction mechanism between different hydrocolloids and MP is discussed,and the key factors influencing the regulatory effect of hydrocolloids on the formation of heat-induced MP gel and the effect of hydrocolloids on MP gel properties are summarized.We anticipate that this review will lay a theoretical foundation for establishing the key technical system based on hydrocolloids to regulate the quality of meat products and also provide technical guidance for future practical application.关键词
亲水胶体/肌原纤维蛋白/热诱导凝胶/调控作用/分子互作Key words
hydrocolloid/myofibrillar protein/heat-induced gel/regulatory effects/intermolecular interaction分类
轻工纺织引用本文复制引用
徐一宁,曹传爱,贺俊杰,孔保华,孙方达,刘骞..亲水胶体调控肌原纤维蛋白热诱导凝胶形成机制的研究进展[J].食品科学,2024,45(6):285-293,9.基金项目
国家自然科学基金面上项目(32172233) （32172233）
黑龙江省自然科学基金杰出青年项目(JQ2021C003) （JQ2021C003）
