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)
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.
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