肌球蛋白高压凝胶机理的研究进展  

Progress in Understanding the Mechanism of the High Pressure-Induced Gelation of Myosin

作　　者：薛思雯[1] 钱畅[1] 王梦瑶[1] 徐幸莲[1] 

机构地区：[1]南京农业大学肉品加工与质量控制教育部重点实验室,食品安全与营养协同创新中心,江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095

出　　处：《肉类研究》2016年第10期40-44,共5页Meat Research

基　　金：国家自然科学基金面上项目(31471601);江苏高校优势学科建设工程项目(PAPD)

摘　　要：超高压加工技术是一项能够影响肉类凝胶功能特性的非热加工技术,肌球蛋白是肉类凝胶形成过程中起主要作用的蛋白质。虽然人们对于高压处理对肉类凝胶影响的机理研究不断深入,但是在肌肉与肌原纤维蛋白层面的研究常受限于其复杂的体系,因此针对单体蛋白的基础研究有助于对这一体系的进一步探索,从而更好地指导实践生产。该文着重于介绍高压处理对肌球蛋白凝胶形成过程机理的研究进展和存在的技术限制以及对未来的展望。High pressure processing（HPP） technology is a non-thermal processing technology that could affect functional properties of meat gel. Myosin, one of the myofibrillar proteins, contributes dominantly to the meat gelation process. Although the effect and underlying mechanism of high pressure processing on meat gelation have been elaborately investigated, knowledge is still lacking as to the complex system consisting of muscle and myofibrillar proteins. Studies focused on the alterations of myosin under high pressure environment might provide us an opportunity to drill down to the details of this complex system and in turn provide a better guidance for practical production. This paper is centered on a review of the progress which has been made in understanding the mechanism of the high pressure induced gelation of myosin as well as technical restrictions for relevant studies. Future prospects are also discussed.

关 键 词：肌球蛋白 超高压 凝胶机理 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]