重组肉中常用黏合剂的研究进展  

Common Binders in Restructured Meat Processing:A Review

作　　者：于传龙 徐明生[2,3] 王文君 YU Chuanlong;XU Mingsheng;WANG Wenjun(College of Animal Science and Technology,Jiangxi Agricultural University,Nanchang 330045,China;College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang330045,China;Key Lab for Natural Products and Functional Food,Nanchang 330045,China)

机构地区：[1]江西农业大学动物科学与技术学院,江西南昌330045 [2]江西农业大学食品科学与工程学院,江西南昌330045 [3]江西省天然产物与功能食品重点实验室,江西南昌330045

出　　处：《食品与生物技术学报》2024年第2期1-10,共10页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31560459);江西省牛羊产业技术体系加工岗位专家项目(JXARS-13)。

摘　　要：肉制品加工过程中会产生大量碎肉,多用于饲料等低值副产品,本身价值未得到高效利用。黏合剂主要以碎肉中的盐溶性蛋白(肌原纤维蛋白/肌球蛋白)为物质基础,以机械作用辅助肌球蛋白空间结构改变,促进蛋白质-蛋白质、蛋白质-水相互交联,形成均匀致密的三维凝胶网络结构,制成重组肉制品,提高产品的完整性。目前,常用的黏合剂包括亲水胶体、谷氨酰胺转氨酶、大豆分离蛋白、血浆蛋白和葡萄糖酸-δ-内酯等,它们依据自身特性在重组肉产品中发挥着重要作用。作者阐述了重组肉加工过程中常用黏合剂的应用原理,归纳比较了它们的研究现状,简要分析了温度、pH和浓度等因素对黏结性能的影响,为后续黏合剂研究提供理论依据。Large quantities of ground meat are produced during the meat processing,which are used as low-value by-products.Binders and the mechanic effects help change the spatial structure of myofibrillar/myosin,which promote the protein-protein and protein-water cross-linking,to form a uniform and dense 3D gel network structure,and hence enhance the integrity of the product.At present,common binders include hydrophilic colloid,transglutaminase,soybean protein isolate,plasma protein and gluconate-δ-lactone.They play an important role in recombinant meat products according to their characteristics.Their mechanisms are summarized and compared,the effects of temperature,pH and concentration on the bonding properties are briefly analyzed,providing a theoretical basis for the subsequent research of binders.

关 键 词：重组肉 黏合剂 亲水胶体 大豆蛋白 血浆蛋白 

分 类 号：S879.2[农业科学—畜牧兽医]