食品科学 ›› 2025, Vol. 46 ›› Issue (18): 393-346.doi: 10.7506/spkx1002-6630-20250422-184

• 专题论述 • 上一篇    下一篇

影响肌原纤维蛋白热诱导凝胶特性的机制研究进展

张蕾,孙海磊,毛衍伟,王梦雪,韩永胜,马伟东,张一敏   

  1. (1.山东农业大学食品科学与工程学院,山东?泰安 271018;2.黑龙江省农业科学院畜牧兽医分院,黑龙江?齐齐哈尔 150086;3.陕西省农牧良种场,陕西?宝鸡 712199)
  • 出版日期:2025-09-25 发布日期:2025-08-19
  • 基金资助:
    山东省优秀青年基金项目(ZR2022YQ27);国家肉牛牦牛产业技术体系建设专项(CRAS-37); 山东省生猪产业技术体系项目(SDAIT-08-10)

Factors Affecting Heat-Induced Gel Properties of Myofibrillar Protein and Their Mechanisms of Action: A Review

ZHANG Lei, SUN Hailei, MAO Yanwei, WANG Mengxue, HAN Yongsheng, MA Weidong, ZHANG Yimin   

  1. (1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. Animal Husbandry and Veterinary Branch, Heilongjiang Academy of Agricultural Sciences, Qiqihar 150086, China; 3. Shaanxi Agricultural and Animal Husbandry Breeding Farm, Baoji 712199, China)
  • Online:2025-09-25 Published:2025-08-19

摘要: 肌原纤维蛋白是决定肌肉品质的一种盐溶性蛋白,其热诱导凝胶特性直接影响乳化和肉糜类制品的品质,探究影响肌原纤维蛋白凝胶特性的因素是目前国内外肉品研究领域的热点。对肌原纤维蛋白进行技术改良,改变其结构和功能可提高肌原纤维蛋白凝胶的功能特性。目前研究对肌原纤维蛋白进行修饰的策略主要包括外源性添加物质和物理技术处理。然而不同处理方式对肌原纤维蛋白结构功能的影响缺乏全面的总结。因此,本文重点从蛋白所处的环境、物理技术和外源添加物方面论述影响和改善肌原纤维蛋白凝胶特性的各类因素及其作用机制,明晰了蛋白所处环境的不同和物理技术处理会通过改变蛋白自身构象影响肌原纤维蛋白凝胶特性,而外源添加物通过与蛋白结合形成聚集体影响凝胶特性。本文可为改善凝胶类肉制品品质提供理论参考。

关键词: 肌原纤维蛋白;凝胶特性;外源添加物;物理处理技术;蛋白环境

Abstract: Myofibrillar protein is a salt-soluble protein that determines the quality of muscle, and its heat-induced gel properties directly affect the quality of emulsified and minced meat products. Meat researchers worldwide have been interested in the factors affecting the gel properties of myofibrillar protein. Structural and functional modification of myofibrillar proteins can improve the functional properties of myofibrillar protein gels. Currently, the main strategies for modifying myofibrillar proteins include addition of exogenous substances and physical treatments. However, a comprehensive summary of the effects of different treatments on the structure and function of myofibrillar proteins is lacking. Therefore, this review focuses on the various factors that affect and improve the gel properties of myofibrillar proteins and their mechanisms of action in terms of the environment in which the proteins exist, physical modification techniques and exogenous additives, clarifying that different environments in which myofibrillar proteins exist and physical modification techniques affect their gel properties by altering their conformation and that exogenous additives affect their gel properties by binding to the proteins to form aggregates. This review provides a theoretical reference for enhancing the quality of gelled meat products.

Key words: myofibrillar protein; gel properties; exogenous additives; physical modification techniques; surrounding environment of proteins

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