肌原纤维蛋白与鱼糜凝胶特性相关性概述  

Research progress on the correlatiion between myofibrillar protein and gel properties in surimi

作　　者：张怡[1] 陈秉彦[1] 曾红亮[1] 郭泽镔[1] 黄志伟[1] 常青[1] 郑宝东[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《亚热带农业研究》2016年第1期13-24,共12页Subtropical Agriculture Research

基　　金：福建省发改委产业技术联合创新专项(闽财指[2015]779号)

摘　　要：肌原纤维蛋白的凝胶特性是鱼糜制品重要的功能特性,是形成鱼糜制品独特的质构、保水性以及感官的决定因素。综述了肌原纤维蛋白凝胶形成的机制及凝胶劣化的机理,着重论述了肌原纤维蛋白形成良好凝胶的影响因素。鉴于肌原纤维蛋白在鱼糜加工中仍具有较大的研究空间,提出了以下研究思路:(1)探讨肌动蛋白在鱼糜加工中的构象变化及保留程度;(2)找寻控制内源性蛋白酶活性的有效方法;(3)开展研究多种外源添加物对肌原纤维蛋白的协同凝胶作用。Gel properties of myofibrillar protein is the important features of surimi products,which could affect texture,water holding capability and sensory characteristics. The formation mechanism of myofibrillar protein gel and the gel degradation mechanism are reviewed,focusing on the factors affecting excellent gel formation. Meanwhile,recommedations for further research are offered on the significant correlation between myofibrillar protein and surimi processing. These can be subdivided into three categories：（ 1）to investigate the conformational changes and preservation degree of actin;（ 2） to find the effective method to control the endogenous protease activity;（ 3） to carry out the cooperative effect of various additives on gelation of myofibrillar protein.

关 键 词：鱼糜 肌原纤维蛋白 凝胶机制 凝胶劣化 影响因素 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]