食品科学 ›› 2009, Vol. 30 ›› Issue (9): 264-268.doi: 10.7506/spkx1002-6630-200909062

• 专题论述 • 上一篇    下一篇

肌原纤维蛋白凝胶形成机理及影响因素的研究进展

夏秀芳1,2,孔保华1,*,张宏伟1   

  1. 1.东北农业大学食品学院 2.黑龙江省八一农垦大学食品学院
  • 收稿日期:2008-07-08 修回日期:2008-11-25 出版日期:2009-05-01 发布日期:2010-12-29
  • 通讯作者: 孔保华 E-mail:kongbh63@hotmail.com
  • 基金资助:

    黑龙江省杰出青年基金项目(JC200702) “十一五”国家科技支撑计划项目(2006BAD05A03)

Research Progresses on Gel Formation Mechanism and Affecting Factors of Myofibrillar Protein

XIA Xiu-fang1,2 KONG Bao-hua1,* ZHANG Hong-wei1   

  1. 1.College of Food Science, Northeast Agricultural University, Harbin 150030, China
    2.College of Food Science, Heilongjiang August First Land Reclamation University, Daqing 163319, China
  • Received:2008-07-08 Revised:2008-11-25 Online:2009-05-01 Published:2010-12-29
  • Contact: KONG Bao-hua E-mail:kongbh63@hotmail.com

摘要:

肌原纤维蛋白的凝胶特性是肉类制品重要的功能特性,是形成肉制品独特的质构、保水性、乳化性以及感官的决定性因素。本文介绍了蛋白质凝胶形成的机理,重点论述了肌原纤维蛋白形成良好凝胶的影响因素,为生产高质量的肉制品提供理论依据。

关键词: 原纤维蛋白, 凝胶, 影响因素

Abstract:

Gel properties of myofibrillar protein is the important features of meat and meat products, which could affect texture, emulsion, water holding capability, and sensory characteristics of meat products. This paper introduced the formation mechanism of protein gel, and emphatically discussed the affecting factors of gel formation, hoping to provide some scientific basas for producing high quality meat products.

Key words: myofibrillar protein, gel, affecting factor

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