肌浆蛋白的研究进展  

Progress in Study of Sarcoplasmic Proteins

作　　者：王甜甜[1] 曹晓虹[1] 马岩涛[1] 

机构地区：[1]北方民族大学生物科学与工程学院,宁夏银川750021

出　　处：《食品研究与开发》2015年第6期109-112,共4页Food Research and Development

基　　金：国家支撑计划项目(2012BAK17B07)

摘　　要：肌浆蛋白在肉类的加工储藏以及风味物质的形成过程中发挥着非常重要的作用。对猪、牛、羊等动物肌肉中肌浆蛋白质种间及种内差异的研究和不同储存或加工过程中肌浆蛋白质的变化等有待于人们进一步的探索。综述了肌浆蛋白的结构和功能特性及其提取方法并且介绍了从原材料的品质到提取条件对肌浆蛋白提取过程中的影响因素,以期望为以后进一步实验奠定基础。Sarcoplasmic proteins play a very important role in the processing and storage of meat and the forming of flavor substance during pickling process. The studies of differences among and within species of sarcoplsmic proteins of pork,beef and mutton and changes of sarcoplasmic proteins during storage or processing are need to be further explored.Summarized the structure and functional properties of sarcoplasmic proteins and the extraction methods ,also introduced the factors affecting the extraction of the sarcoplasmic proteins from the raw material quality to extraction conditions.All of this is making foundation for further experiments.

关 键 词：肌浆蛋白 功能性质 提取 影响因素 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]