肌原纤维蛋白热诱导凝胶特性及化学作用力研究进展  

Advances in heat-induced gel properties and chemical forces of myofibrillar protein gel

作　　者：王静宇 胡新 刘晓艳 姬红 杨京霞 刘小丽[1,2] 陈辰 屈长青[1,2] WANG Jingyu;HU Xin;LIU Xiaoyan;JI Hong;YANG Jingxia;LIU Xiaoli;CHEN Chen;QU Changqing(School of Biology and Food Engineering,Fuyang Normal University,Fuyang 236037,China;Engineering Technology Research Center of Anti-aging Chinese Herbal Medicine of Anhui Province,Fuyang 236037,China)

机构地区：[1]阜阳师范大学生物与食品工程学院,安徽阜阳236037 [2]抗衰老中草药安徽省工程技术研究中心,安徽阜阳236037

出　　处：《食品与发酵工业》2020年第8期300-306,共7页Food and Fermentation Industries

基　　金：阜阳师范学院科研机构校级委托专项(2018KSLZX01ZD);安徽高校科研平台创新团队建设项目;阜阳市政府-阜阳师范学院横向合作重点项目(XDHX201726);阜阳市政府-阜阳师范学院横向合作科研团队项目(XDHXTD201702);大学生创新创业训练计划项目(S201910371054)。

摘　　要：肌原纤维蛋白是肉类食品中的主要蛋白质。在肉制品加工过程中,由于加热而形成的肌原纤维蛋白凝胶结构,决定着糜类肉制品的感官性质(如弹性、多汁性、黏性等)。蛋白质凝胶的形成是蛋白分子之间二硫键、氢键、疏水相互作用和静电相互作用的结果,而蛋白质的凝胶特性正是由这些作用力决定的。该文从肌原纤维蛋白热诱导凝胶形成机制、凝胶特性和凝胶化学作用力三方面总结了国内外肌原纤维蛋白凝胶特性(质构、保水、流变)和凝胶化学作用力研究现状,进而探讨了肌原纤维蛋白凝胶形成的深层次原因(作用力),为肉类凝胶制品的应用提供了理论依据。Myofibrillar proteins are the main components of muscle.Heat-induced myofibrillar protein gel plays an important role in the processing of meat products,which determines the sensory qualities of comminuted meat products,such as springiness,juiciness,viscosity.The balance between disulfide bond,hydrogen bond,hydrophobic interaction and electrostatic interaction result in the formation of myofibrillar protein gels.And gel properties of myofibrillar protein depend on these forces in gel.Research advances of gel properties(texture,water-holding,rheology)and chemical forces of myofibrillar protein were summarized in terms of heat-induced gel formation mechanism and forces in the gel in this review.And then the deep cause(chemical forces)of myofibrillar protein gel formation mechanism was discussed,which significantly provided a theoretical basis for the application of comminuted meat gel products.

关 键 词：肌原纤维蛋白 化学作用力 凝胶特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]