热休克蛋白与肌内磷脂的关系  

Relationship of heat shock proteins with intramuscular phospholipids

作　　者：张牧焓[1] 王道营[1] 刘芳[1] 诸永志[1] 徐为民[1] 曹建民[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《江苏农业学报》2012年第3期673-676,共4页Jiangsu Journal of Agricultural Sciences

基　　金：国家自然科学基金项目(31071569);江苏省农业自主创新基金项目[CX(11)2062]

摘　　要：热休克蛋白是重要的膜蛋白之一,可与磷脂结合调控细胞膜的流动性、渗透性和完整性,在医学和生理领域得到广泛的关注。在肉制品中,磷脂的降解与肉品风味形成密切相关,热休克蛋白与磷脂的结合将对肉品风味有着重要的影响。本文综述了热休克蛋白的功能、与磷脂的相互作用及其对磷脂水解的影响。Heat shock proteins, as vital membrane proteins, could bind with phospholipids and regulate membrane fluidity, permeability, and integrity. It has been receiving growing attention in the field of medicine and physiology. In meat products, the binding of heat shock proteins with phospholipids plays important roles in the meat flavor generation which is closely correlated with the degradation of phospholipids. This paper reviewed the function of heat shock proteins, the interaction between heat shock proteins and phospholipids, and potential role of heat shock proteins in phospholipids li- polysis and meat flavor.

关 键 词：热休克蛋白 肌内磷脂 水解 

分 类 号：TS201.21[轻工技术与工程—食品科学]