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食品与发酵工业  2020, Vol. 46 Issue (21): 304-309    DOI: 10.13995/j.cnki.11-1802/ts.024364
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超高压对肌原纤维蛋白结构及其凝胶特性影响的研究进展
李钊1,2*, 李宁宁1,2*, 刘玉1,2*, 赵圣明1,2*, 康壮丽1,2*, 朱明明1,2*, 计红芳1,2*, 何鸿举1,2*, 马汉军1,2*
1(河南科技学院 食品学院,河南 新乡,453003);
2(国家猪肉加工技术研发专业中心,河南 新乡,453003);
3(河南省畜禽产品精深加工与质量安全控制工程技术研究中心,河南 新乡,453003)
Advances on the effects of ultra-high pressure on myofibrillar protein structure and its gel properties
LI Zhao1,2*, LI Ningning1,2*, LIU Yu1,2*, ZHAO Shengming1,2*, KANG Zhuangli1,2*, ZHU Mingming1,2*, JI Hongfang1,2*, HE Hongju1,2*, MA Hanjun1,2*
1(School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003,China);
2(National Pork Processing Technology Research and Development Professional Center, Xinxiang 453003,China);
3(Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang 453003,China)
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摘要 应用超高压技术不仅可以减少肉制品中的微生物数量,保持良好的风味和质量,而且可以通过影响胶原纤维蛋白中二硫键、氢键、疏水作用等化学作用力,引起蛋白质构象发生改变,导致蛋白质变性、凝胶化和解聚,从而改善肉制品的凝胶性能。文章综述了超高压处理对肌原纤维蛋白生化特性、化学作用力的影响,讨论了超高压对肌原纤维蛋白凝胶特性的影响机制,为超高压技术在凝胶类肉制品中的应用提供理论参考。
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李钊
李宁宁
刘玉
赵圣明
康壮丽
朱明明
计红芳
何鸿举
马汉军
关键词:  超高压  肌原纤维蛋白  生化特性  化学作用力  凝胶特性    
Abstract: Ultra-high pressure technology not only can reduce the microorganism, keep good flavor and quality in meat products, but also affect the disulfide bond, hydrogen bonding and hydrophobic interaction. It results in denaturation, gelation and depolymerization of proteins by the change of protein configuration. Therefore, ultra-high pressure technology could be used to improve the gel properties of meat production. This article briefly reviewed the effects of biochemical characteristics and chemical force of myofibrillar protein by ultra-high pressure technology. The mechanism of ultra-high pressure on gel properties of myofibrillar protein was emphasized. This study provides theoretical reference for the application of ultra-high pressure technology in gel-type meat products.
Key words:  ultra-high pressure    myofibrillar protein    biochemical characteristics    chemical forces    gel properties
收稿日期:  2020-05-11      修回日期:  2020-06-16           出版日期:  2020-11-15      发布日期:  2020-12-11      期的出版日期:  2020-11-15
基金资助: 河南省科技攻关计划项目(202102110060);河南科技学院大学生“百农英才”创新资助项目(BNYC2018-2-29)
作者简介:  硕士研究生(赵圣明副教授为通讯作者,E-mail:zhaoshengming@hist.edu.cn)
引用本文:    
李钊,李宁宁,刘玉,等. 超高压对肌原纤维蛋白结构及其凝胶特性影响的研究进展[J]. 食品与发酵工业, 2020, 46(21): 304-309.
LI Zhao,LI Ningning,LIU Yu,et al. Advances on the effects of ultra-high pressure on myofibrillar protein structure and its gel properties[J]. Food and Fermentation Industries, 2020, 46(21): 304-309.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024364  或          http://sf1970.cnif.cn/CN/Y2020/V46/I21/304
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