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

摘要/Abstract

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，从而最终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凝胶特性产生显著的差异性影响。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 the most important and essential protein in muscle, which could form a three-dimensional gel network structure during the heating treatment and subsequently influence the quality profiles of meat products. In the meat industry, incorporation of different hydrocolloids could significantly enhance the gel strength, water holding capacity and related functional properties of MP gels, which finally promoted the optimal quality profiles of the meat products. However, the intermolecular interaction between MP and hydrocolloids could significantly affect the formation of heat-induced MP gels, which ultimately led to significant differences for MP gel properties. In this paper, the gelation mechanism of MP was systematically reviewed, the interaction mechanism between different hydrophilic colloids and MP was discussed, and the key factors of hydrocolloids regulating the formation of MP heat-induced gel and its effect on the final gel properties of MP were sorted out, which could establish a theoretical foundation for the key technical system for the regulating effects of hydrocolloids on the formation of heat-induced MP gels and also provide technical guidance for the next practical application.

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

中图分类号:

TS251.5

徐一宁曹传爱贺俊杰孔保华孙方达刘骞. 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[J]. 食品科学.

Yi-Ning Xu Baohua Kong Qian Liu. The Regulating Effects of Hydrocolloids on the Formation of Heat-induced Myofibrillar Protein Gels: A Comprehensive Review[J]. FOOD SCIENCE.

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