肌肉蛋白的凝胶功能特性是决定肉糜类和重组肉制品品质的关键因素,文中综述了影响凝胶形成的肌肉蛋白种类与浓度、pH及离子强度、加热方式等因素,探讨了蛋白凝胶形成机制以及对肉品质的影响。同时讨论了非肉蛋白、TGase、磷酸盐及亲水胶体在凝胶性中的调控作用。

Functional properties of muscle protein gel are key factors in determining the quality of meat and restructured meat. This paper reviewed the factors which had effects on gel formation,including types and concentrations of muscle protein,pH,ionic strength,heating mode and so on. Additionally,the mechanismsof protein gel formation and its influence on meat quality were discussed. Meanwhile,this paper revealed the function of non-meat protein,TGase,phosphate and hydrophilic colloid in the regulation of gelatin.