基于多糖调节肌原纤维蛋白凝胶特性的研究进展

吕旭琴; 周娇娇; 蔡杰; 贾继来; 陈磊; 程水源

doi:10.13386/j.issn1002-0306.2021100012

基于多糖调节肌原纤维蛋白凝胶特性的研究进展

doi: 10.13386/j.issn1002-0306.2021100012

吕旭琴^{1, 2,},
周娇娇^{1, 2, ,},
蔡杰^{1, 2, ,},
贾继来¹,
陈磊²,
程水源¹

1.
武汉轻工大学硒科学与工程现代产业学院/国家富硒农产品加工技术研发专业中心，湖北武汉 430023
2.
武汉轻工大学食品科学与工程学院，湖北武汉 430023

基金项目: 湖北省国际科技合作计划项目（2021EHB029）；湖北省自然科学基金项目（2021CFB538）；湖北省教育厅科研计划重点项目（D20211605）；湖北省“楚天学者计划”人才项目；湖北省“百校联百县——高校服务乡村振兴科技支撑行动计划”项目（BXLBX0457）；恩施州科技计划项目（D20190003）

详细信息

作者简介:
吕旭琴（1996−），女，硕士研究生，研究方向：食品安全检测，E-mail：lvlvlvxqmyydq99@163.com

通讯作者:
周娇娇（1992−），女，博士，讲师，研究方向：食品安全检测，E-mail：jiaojiaozhou@whpu.edu.cn

蔡杰（1987−），男，博士，副教授，研究方向：碳水化合物结构与功能特性，E-mail：caijievip@whpu.edu.cn

中图分类号: TS201.2
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- 文章访问数: 41
- HTML全文浏览量: 9
- PDF下载量: 12
- 被引次数: 0
出版历程
- 收稿日期: 2021-10-11
- 网络出版日期: 2022-07-28

Research Progress in Regulation of the Gel Properties of Myofibrillar Protein based on Polysaccharides

LYU Xuqin^{1, 2
,},
ZHOU Jiaojiao^{1, 2
, ,},
CAI Jie^{1, 2
, ,},
JIA Jilai¹,
CHEN Lei²,
CHENG Shuiyuan¹

1.
Modern Industry School of Selenium Science and Engineering/National Research & Development Center for Processing Technology of Selenium-enriched Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
2.
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China

摘要

摘要: 肌原纤维蛋白（myofibrillar protein，MP）作为肌肉中具有重要生物学功能的结构蛋白，能单独形成凝胶或作为凝胶的主要部分。MP的凝胶作用机理及凝胶特性已成为肉类科学研究的热点。明确各种添加剂对肉制品品质的影响，为开发健康的低脂肉制品提供依据。多糖具有良好的生物相容性且来源广泛、价格低廉，被广泛用于改善肉制品的品质。然而，目前多糖调节MP凝胶特性的研究并没有得到较为全面的归纳与总结。故本文概括了多糖的定义、分类以及功能特性，总结了多糖对MP凝胶特性的影响以及多糖在肉制品中的应用，以期为低脂肉制品的生产提供理论依据，并提出未来的研究方向。
- 多糖 /
- 肌原纤维蛋白 /
- 凝胶特性 /
- 肉制品 /
- 研究进展
Abstract: Myofibrillar protein as a structural protein with important biological functions in muscle, can form a gel alone or as the main part of a gel. The gelling mechanism and gel properties of MP have attracted much attention in meat science research. It is important to clarify the effects of various additives on the quality of meat product, thus providing references for the development of healthy low-fat meat products. Polysaccharides are widely used to improve the quality of meat products because of their good biocompatibility, wide sources, and low prices. This review introduces the definition, classification and functional properties of polysaccharides and summarizes the effects of polysaccharides on the gel properties of MP. Furthermore, the applications of polysaccharides in meat products are discussed, which provides theoretical basis for the production of low-fat meat products. Finally, the prospects and challenges associated with low-fat meat products are proposed.
- polysaccharide /
- myofibrillar protein /
- gel properties /
- meat products /
- research progress

HTML全文

图 1 多糖对肌原纤维蛋白凝胶特性的影响及其在肉制品中的应用

Figure 1. The effects of polysaccharides on the gel properties of myofibrillar protein and their applications in meat products

下载: 全尺寸图片幻灯片

表 1 多糖分类

Table 1. Classifications of polysaccharides

条件	分类	代表举例	参考文献
来源	动物多糖植物多糖微生物多糖	糖原、甲壳素、肝素、壳聚糖、透明质酸、硫酸软骨素、酸性粘多糖亚麻籽胶、魔芋葡甘聚糖黄原胶、结冷胶、凝胶多糖、普鲁兰多糖、细菌纤维素	[5-6]
分子量	高、中、低分子量（或高、中、低粘度）多糖	魔芋葡甘聚糖海藻酸钠葡聚糖	[5]
功能性侧链基团	硫酸基多糖氨基多糖羧基多糖	κ-卡拉胶壳聚糖海藻酸、仙人掌多糖	[5-7]
电荷性质	中性或非离子型多糖阴离子多糖阳离子多糖	魔芋葡甘聚糖、当归多糖、瓜尔豆胶、魔芋胶、罗望子胶卡拉胶、黄原胶、结冷胶壳聚糖	[5-8]
分子链形态	线性多糖非线性多糖	魔芋葡甘聚糖、直链淀粉、可得然胶、结冷胶、卡拉胶当归多糖、甘露聚糖、黄原胶	[5-9]
组成成分	同多糖杂多糖	淀粉、β-葡聚糖普甘露聚糖、果胶、亚麻籽胶	[4-10]

下载: 导出CSV

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