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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

吕旭琴,周娇娇,蔡杰,等. 基于多糖调节肌原纤维蛋白凝胶特性的研究进展[J]. 食品工业科技,xxxx,x(x):1−7. doi:  10.13386/j.issn1002-0306.2021100012
引用本文: 吕旭琴,周娇娇,蔡杰,等. 基于多糖调节肌原纤维蛋白凝胶特性的研究进展[J]. 食品工业科技,xxxx,x(x):1−7. doi:  10.13386/j.issn1002-0306.2021100012
LYU Xuqin, ZHOU Jiaojiao, CAI Jie, et al. Research Progress in Regulation of the Gel Properties of Myofibrillar Protein based on Polysaccharides[J]. Science and Technology of Food Industry, xxxx, x(x): 1−7. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021100012
Citation: LYU Xuqin, ZHOU Jiaojiao, CAI Jie, et al. Research Progress in Regulation of the Gel Properties of Myofibrillar Protein based on Polysaccharides[J]. Science and Technology of Food Industry, xxxx, x(x): 1−7. (in Chinese with English abstract). 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
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

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

  • 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。
  • 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

    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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  • 收稿日期:  2021-10-11
  • 网络出版日期:  2022-07-28

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