综述与专题评论

多糖替代动物脂肪与肌原纤维蛋白相互作用的研究现状

  • 周凤超 ,
  • 陈伟娇 ,
  • 辜银环 ,
  • 廖薇 ,
  • 刘雅玲
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  • (莆田学院 环境与生物工程学院,福建 莆田,351100)
博士,讲师(本文通讯作者,E-mail:zhoufengchao2005@163.com)

收稿日期: 2020-02-19

  网络出版日期: 2020-08-17

基金资助

莆田市科技计划项目(2019NP001);莆田学院引进人才科研启动费项目(2019004);莆田学院大学生创新创业训练计划项目(201911498077)

Research progress on interaction between polysaccharide substituted animal fat and myofibrillar protein

  • ZHOU Fengchao ,
  • CHEN Weijiao ,
  • GU Yinhuan ,
  • LIAO Wei ,
  • LIU Yaling
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  • (Putian University, College of Environmental and Biological Technology, Putian 351100, China)

Received date: 2020-02-19

  Online published: 2020-08-17

摘要

肌原纤维蛋白(myofibrillar protein,MP)在肉糜类制品中具有重要的功能特性,可以与脂肪形成良好的乳化体系。但动物脂肪摄入过多会对人体健康产生不利的影响,因此许多肉类制品中使用多糖类物质部分或完全替代动物脂肪,以期获得良好的替代效果。多糖类物质中的淀粉、食用胶以及不溶性膳食纤维可作为脂肪替代物在低脂肉制品中添加,并能够稳定水分、使多糖-MP复合物表现出良好的乳化或凝胶特性,最终使产品品质得到有效的改善。该文综述了淀粉、食用胶以及不溶性膳食纤维与MP相互作用的研究进展,并阐明了三类多糖与MP的作用机理,为高品质低脂肉类产品的生产提供理论依据。

本文引用格式

周凤超 , 陈伟娇 , 辜银环 , 廖薇 , 刘雅玲 . 多糖替代动物脂肪与肌原纤维蛋白相互作用的研究现状[J]. 食品与发酵工业, 2020 , 46(14) : 283 -288 . DOI: 10.13995/j.cnki.11-1802/ts.023684

Abstract

Myofibrillar protein (MP) has important functional properties in emulsification-type meat products, which can form a good emulsification system with fat. However, excessive intake of animal fat will cause adverse effects on human health. So polysaccharides were used to replace animal fat in part or completely in many meat products in order to obtain a good substitution effect. Starch, edible gum and insoluble dietary fiber can be added as fat substitutes in low-fat meat products, which can stabilize moisture and make polysaccharide-MP complex has better emulsifying or gel properties, and finally improve the product quality effectively. The research progress of the interaction of starch, edible gum and insoluble dietary fiber with MP were reviewed, and the mechanism of action between three kinds of polysaccharides and MP were elucidated. These conclusions can provide a theoretical basis for the production of high-quality low-fat meat products.

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