磷脂酶A_(2)对肉制品的影响研究进展  

Progress in Research on Effects of Phospholipase A_(2)on Meat Products

作　　者：刘裕 徐佳美 李金玲 李鹏鹏[2] 马晶晶 耿志明 王道营[1,2] 徐为民 LIU Yu;XU Jiamei;LI Jinling;LI Pengpeng;MA Jingjing;GENG Zhiming;WANG Daoying;XU Weimin(College of Food and Bioengineering,Jiangsu University,Zhenjiang 212013,China;Agricultural Products Processing Institute,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《肉类研究》2022年第8期42-48,共7页Meat Research

基　　金：国家自然科学基金面上项目(31671877);江苏省自然科学基金项目(BK20171324)。

摘　　要：磷脂酶A_(2)(phospholipase A_(2),PLA_(2))是脂质水解中重要的内源酶,能特异性水解细胞膜上磷脂sn-2位置的不饱和脂肪酸,从而使细胞膜结构发生改变,影响其功能。PLA_(2)对肉品的贮藏、加工等过程发生的脂质水解有重要作用,影响肉品的品质。目前,国内对于PLA_(2)及其在肉品中作用的综述较少,本文综述PLA_(2)概况及其与肉品之间的关系,概括PLA_(2)的结构分类、提取纯化方法以及PLA_(2)对生肉的水解、氧化作用,阐述PLA_(2)影响肉品品质的相关条件。Phospholipase A_(2)(PLA_(2))is an important endogenous enzyme involved in lipid hydrolysis.It can specifically hydrolyze the unsaturated fatty acids at the sn-2 position of phospholipids in the cell membrane,changing the cell membrane structure and thus affecting its function.PLA_(2)plays an important role in lipid hydrolysis during meat storage and processing,which affects the quality of meat.At present,there are few reviews on PLA_(2)and its role in raw meat and meat products in China.In this paper,the general properties of PLA_(2)and its relationship with meat products are reviewed.The structural classification of PLA_(2),the methods for the extraction and purification of PLA_(2),and its role in the hydrolysis and oxidation of raw meat are summarized,and the factors influencing the effect of PLA_(2)on meat quality are described.

关 键 词：磷脂酶A_(2) 脂质水解 生肉 风味 肉制品 影响因素 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]