食品科学 ›› 2024, Vol. 45 ›› Issue (6): 285-293.doi: 10.7506/spkx1002-6630-20230305-039

• 专题论述 • 上一篇    下一篇

亲水胶体调控肌原纤维蛋白热诱导凝胶形成机制的研究进展

徐一宁,曹传爱,贺俊杰,孔保华,孙方达,刘骞   

  1. (1.东北农业大学食品学院,黑龙江 哈尔滨 150030;2.黑龙江省绿色食品科学研究院,黑龙江 哈尔滨 150028)
  • 出版日期:2024-03-25 发布日期:2024-04-03
  • 基金资助:
    国家自然科学基金面上项目(32172233);黑龙江省自然科学基金杰出青年项目(JQ2021C003)

Research Progress in the Regulatory Mechanism of Hydrocolloids on the Formation of Heat-Induced Myofibrillar Protein Gel

XU Yining, CAO Chuan’ai, HE Junjie, KONG Baohua, SUN Fangda, LIU Qian   

  1. (1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;2. Heilongjiang Green Food Science & Research Institute, Harbin 150028, China)
  • Online:2024-03-25 Published:2024-04-03

摘要: 肌原纤维蛋白(myofibrillar protein,MP)是肌肉中非常重要的蛋白质,其在热诱导过程中能够形成三维凝胶网络结构,从而最终影响肉制品的品质特性。在肉类工业中,添加不同来源的亲水胶体能够显著增强MP凝胶强度、持水性及相关的功能特性,从而获得具有最佳品质的终产品。然而,在MP热诱导凝胶的形成过程中,有很多因素直接影响亲水胶体与MP之间的相互作用,最终对MP凝胶特性产生显著影响。本文系统综述了MP的凝胶机理,探讨了不同亲水胶体与MP之间的互作机制,梳理了亲水胶体调控MP热诱导凝胶形成的关键因素及其对最终MP凝胶特性的影响,为亲水胶体调控肉制品品质关键技术体系奠定理论基础,并为下一步实际应用提供技术指导。

关键词: 亲水胶体, 肌原纤维蛋白, 热诱导凝胶, 调控作用, 分子互作

Abstract: Myofibrillar protein (MP) is an important protein in muscle, which can form a three-dimensional gel network structure upon heat treatment, ultimately influencing the quality of meat products. In the meat industry, hydrocolloids from different are incorporated to enhance the gel strength, water-holding capacity and functional properties of MP gel and finally optimize the quality of meat products. However, many factors affect the interaction between MP and hydrocolloids during the formation of heat-induced MP gelation, which in turn affects MP gel properties. In this article, the gelation mechanism of MP is systematically reviewed, the interaction mechanism between different hydrocolloids and MP is discussed, and the key factors influencing the regulatory effect of hydrocolloids on the formation of heat-induced MP gel and the effect of hydrocolloids on MP gel properties are summarized. We anticipate that this review will lay a theoretical foundation for establishing the key technical system based on hydrocolloids to regulate the quality of meat products and also provide technical guidance for future practical application.

Key words: hydrocolloid, myofibrillar protein, heat-induced gel, regulatory effects, intermolecular interaction

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