食品科学 ›› 2020, Vol. 41 ›› Issue (15): 288-294.doi: 10.7506/spkx1002-6630-20190815-158

• 专题论述 • 上一篇    下一篇

肌肉蛋白与挥发性风味物质的相互作用机制及影响因素研究进展

殷小钰,刘昊天,邹汶蓉,孔保华,陈倩   

  1. (东北农业大学食品学院,黑龙江 哈尔滨 150030)
  • 出版日期:2020-08-15 发布日期:2020-08-19
  • 基金资助:
    国家自然科学基金面上项目(31972139);国家自然科学基金青年科学基金项目(31601495); 东北农业大学“青年才俊”基金资助项目(18QC56)

Mechanism of the Interaction of Muscle Proteins with Flavor Compounds and Factors Influencing It: A Review

YIN Xiaoyu, LIU Haotian, ZOU Wenrong, KONG Baohua, CHEN Qian   

  1. (School of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2020-08-15 Published:2020-08-19

摘要: 肌肉蛋白是肉及肉制品的重要成分之一,不仅是衡量肉制品营养价值的重要指标,而且对肉的品质特性有重要的影响。肌肉蛋白本身没有气味,然而它们能结合风味化合物,作为风味载体和改良剂从而影响肉制品风味释放与感知。本文综合近几年国内外相关研究,简述肌肉蛋白与挥发性风味物质相互作用的机制,综述引起肌肉蛋白质结构发生变化的影响因素以及结构变化对肌肉蛋白与风味物质相互作用的影响,以期为肉制品风味调控提供理论参考及借鉴。

关键词: 肌肉蛋白, 风味物质, 相互作用机制, 蛋白质结构, 影响因素

Abstract: As an important ingredient in meat and meat products, muscle proteins are not only an important index to measure the nutritional value of meat products, but also have an important influence on the sensory quality. Muscle proteins have no flavor of their own, but can interact with flavor compounds and consequently act as a flavor carrier and improver affecting flavor release and perception in meat products. In this paper, we provide a brief review on the interaction of muscle proteins with flavor compounds, and summarize the factors causing structural changes of muscle proteins and the effects of structural changes on the interaction between muscle proteins and flavor compounds. We expect this review to provide a theoretical basis and reference for controlling the flavor quality of meat products.

Key words: muscle proteins, flavor compounds, interaction mechanism, protein structure, factors

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