肌球蛋白功能特性的研究进展  

Research Development on functional characteristics of myosin

作　　者：赵春青[1] 彭增起[1] 

机构地区：[1]河北农业大学食品科技学院,保定071001

出　　处：《肉类研究》2002年第1期17-19,共3页Meat Research

摘　　要：肌球蛋白的结构及功能特性与肉制品加工密切相关,而对影响肌球蛋白功能特性因素的研究对肉制品加工更有指导意义。本文综述了肌球蛋白的浊度、溶解性及热诱导凝胶等功能特性,并介绍了pH、温度(T)、三磷酸腺苷(ATP)、焦磷酸盐(PPi)、离子强度及肌肉的类型对肌球蛋白凝胶的影响。There is a close relationship between the structure of myosin and meat products.Furthermore,The study on factors that affect functional properties of myosin can direct meat processing.The functional characteristics such as turbidity,solubility and heat -induced gelation of myosin are summarized.The effects of pH,temperature,ATP,PPi,ironic strength and the type of muscle onto myosin gelation are also described.

关 键 词：功能特性 研究进展 肌球蛋白 热诱导凝胶 浊度 溶解性 肉制品 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]