摘要
乳化特性是肌肉蛋白的重要功能特性之一,对加工肉制品的品质和价值有关键性影响。肌肉蛋白的溶解度、尺寸大小、巯基分布以及表面疏水性等自身特性共同决定其乳化能力,而不同物化修饰方法能够通过改变蛋白上述结构与聚集程度,从而提高蛋白质乳化特性。本文系统综述了改善肌肉蛋白乳化特性的几种方法,包括高压均质、高静压、超声波、微波和等离子体技术等物理手段以及糖基化修饰和酸碱处理等化学手段,同时论述了不同方法改善蛋白乳化特性的机制及适宜处理条件,以期为肌肉蛋白乳化特性的提升以及乳化类肉制品的开发应用提供技术支持。
Emulsifying properties are one of the most important functional properties of meat protein.It plays a significant role in the quality and value of meat products.The solubility,particle size,sulfhydryl distribution and surface hydrophobicity of meat protein have important influences on its emulsifying properties.Different physicochemical methods can improve the emulsifying properties of meat protein by changing the structure and aggregation degree of the protein.In this work,several promising methods in improvement on emulsifying properties of meat protein were reviewed,including physical and chemical methods such as high-pressure homogenization,high hydrostatic pressure,ultrasound,microwave,cold plasma,glycosylation and isoelectric solubilization/precipitation.Furthermore,the mechanism and appropriate conditions of different methods are discussed.The objective for this review is to provide reference for the improvement on emulsifying properties of meat protein and the development of emulsified meat products.
作者
李丽湲
赵雪
徐幸莲
LI Liyuan;ZHAO Xue;XU Xinglian(National Center of Meat Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
出处
《食品工业科技》
CAS
北大核心
2021年第20期424-430,共7页
Science and Technology of Food Industry
基金
国家自然科学基金(31972097)。
关键词
肌肉蛋白
乳化特性
改善方法
meat protein
emulsifying properties
improvement methods
