HOU Yuke1,2, SHI Jinming3, ZENG Xianming1,2, YIN Jiaqi1,2, TIAN Huixin1,2, BAI Yun1,2, TANG Changbo1,2, HAN Minyi1,2,3*, XU Xinglian1,2
1(College of Food Technology, Nanjing Agricultural University, Nanjing 210095, China) 2(Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China) 3(Wens Food Group Co., Ltd., Yunfu 527400, China)
Abstract: Plastein reaction is an important reaction to complement the essential amino acids in the protein by the way of the peptide bond, which is thought to be the protein hydrolysis of adverse reaction that can improve the biological activity of peptides, and improve protein processing features and reduce the bitter of hydrolysates. So far, plastein reactions have been applied to fish protein, soybean protein, milk protein and other fields to improve the nutritional value of food and solve the problems such as limited bioavailability of protein-peptide and bitter taste of enzymatic hydrolysate. China is a big meat consumption marker which accounting for 1/4 of the global consumption. The application of plastein reactions in the meat industry provide people with more high-quality protein resources, which is of great research value. In this paper, three action mechanisms of plastein reactions, influencing factors of plastein reactions, and their application and development prospects in meat were summarized in order to provide a theoretical reference for further utilization and high-value study of proteins.
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2021, Vol. 47 
