肌原纤维蛋白热诱导凝胶特性研究进展  

Progress in Heat-Induced Gelation Properties of Myofibrillar Proteins

作　　者：姜国庆[1] 刘英丽[1] 张慧娟[1] 王静[1] 李文采[1] 庞小一[1] 李佳南[1] 

机构地区：[1]北京工商大学食品质量与安全北京实验室,北京100048

出　　处：《肉类研究》2013年第12期19-22,共4页Meat Research

基　　金：国家自然科学基金面上项目(31271976);北京市属高等学校高层次人才引进与培养计划项目(CIT&TCD20130309;IDHT20130506)

摘　　要：肌原纤维蛋白质是肌肉中一类重要的结构蛋白质群,它对于肉食制品的品质和特性具有非常重要的影响。肌原纤维蛋白的凝胶特性是形成肉制品独特的质构、保水性、乳化性以及感官特性的决定性因素。本文介绍了肌原纤维蛋白凝胶机制、功能特性及其影响因素,为进一步了解肉制品加工特性提供一定理论指导。Myofibrillar proteins are an important group of structural proteins in muscles, which play a significant role in the quality and characteristics of meat products. The gelation properties of myofibrillar proteins are a determinant of the unique texture properties, water holding capacity （WHC）, emulsifying properties and sensory characteristics of meat products. The gelation mechanisms and functional proerties affected by various factors of myofibrillar proteins are described in this paper with the aim of providing useful guidelines for further understanding of the processing performance of meat products.

关 键 词：肌原纤维蛋白 凝胶形成机制 功能特性 作用力 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]