食品与发酵工业 >

2022 , Vol. 48 >Issue 20: 329 - 337

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030339

综述与专题评论

植物多酚调控肉蛋白氧化及在肉制品中应用研究进展

  • 常海军 ,
  • 熊杰 ,
  • 周文斌 ,
  • 伯朝英
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  • (重庆工商大学 环境与资源学院,重庆市特色农产品加工储运工程技术研究中心,重庆,400067)
博士,副教授(本文通信作者,E-mail:changhj909@163.com)

收稿日期: 2021-12-10

  修回日期: 2022-01-13

  网络出版日期: 2022-11-18

基金资助

重庆市自然科学基金面上项目(基础研究与前沿探索专项)(cstc2019jcyj-msxmX0472);重庆市教委科学技术研究计划项目(KJQN202000817;KJZD-K202200806);重庆工商大学研究生创新型科研项目(yjscxx2021-112-51)

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Research progress of plant polyphenols regulating meat protein oxidation and its application in meat products

  • 常海军 ,
  • 熊杰 ,
  • 周文斌 ,
  • 伯朝英
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  • (Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro-Products, College of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, China)

Received date: 2021-12-10

  Revised date: 2022-01-13

  Online published: 2022-11-18

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摘要

肉蛋白是人类膳食的优质蛋白来源,由于肉类在加工过程中受氧化促进剂和许多结构破坏的影响,肉类蛋白质会不可避免的暴露在含有氧化应激条件的环境中,氧化会诱导肉蛋白结构发生变化,进而影响肉品的加工性能、风味特征以及营养价值,最终影响肉与肉制品的品质。肌肉蛋白的热诱导凝胶特性是肉糜类制品加工的基础,直接影响肉制品的品质。适度的氧化会导致肌肉蛋白折叠并进一步提高其凝胶性能,而过度氧化会导致共价交联介导的不恰当和不可逆聚集,从而降低蛋白质的凝胶性能。鉴于此,有效调控肌肉蛋白氧化程度是肉品科学研究领域亟待解决的问题。目前,研究以植物多酚为代表的天然抗氧化剂诱导调控肌肉蛋白氧化及对功能特性的影响已成为肉品科学技术领域的研究热点。为符合消费者对肉品“绿色、健康、营养”需求,已有较多的研究以具有抗氧化、抗菌、抗炎和抗癌等多种功能特性的植物多酚作为研究对象,探究其对肌肉脂肪和肉蛋白(肌原纤维蛋白)氧化以及对凝胶等品质特性的调控影响。结果表明,植物多酚的抗氧化效果显著,可有效抑制脂肪和蛋白质氧化,通过调控氧化程度可改善肉品颜色、嫩度、蒸煮损失、保水性及凝胶等品质特性。该文综述了肉品氧化机制、植物多酚抗氧化机制、植物多酚与蛋白相互作用、植物多酚对肌肉蛋白氧化和凝胶特性的调控及其对肉品质影响,为植物多酚在肉制品绿色加工中的合理应用提供参考和理论支撑。

关键词： 植物多酚; 蛋白氧化; 肉制品; 品质调控; 应用进展

本文引用格式

常海军 , 熊杰 , 周文斌 , 伯朝英 . 植物多酚调控肉蛋白氧化及在肉制品中应用研究进展[J]. 食品与发酵工业, 2022 , 48(20) : 329 -337 . DOI: 10.13995/j.cnki.11-1802/ts.030339

Abstract

Meat protein is a high-quality protein source for the human diet. Due to the influence of oxidation promoters and much structural damage during processing, meat protein will inevitably be exposed to oxidative stress. Oxidation will induce the change in meat protein structure, and then affect the processing performance, flavor characteristics and nutritional value of meat products, ultimately affecting the quality of meat and meat products. The heat-induced gel properties of meat proteins are the basis for processing meat products and directly affect the quality of products. Moderate oxidation leads to the unfolding of meat proteins and further enhancement of their gel properties. Excessive oxidation leads to covalent crosslinking mediated inappropriate and irreversible aggregation, thereby reducing the gel properties of proteins. As a natural antioxidant, plant polyphenols have become a research hotspot in the field of meat science and technology to study their induction and regulation of meat protein oxidation and its effect on functional characteristics. To meet the contemporary demand for “green, healthy and nutritious” meat products, plant polyphenols have been taken as research objects to explore their effects on the oxidation of muscle fat and meat protein (myofibrillar protein) as well as the regulation of gel and other quality properties. Studies showed that the antioxidant effect of plant polyphenols is remarkable, which could effectively inhibit the oxidation of fat and protein, and improve the quality properties of meat such as color, tenderness, cooking loss, water retention, and gel by regulating the degree of oxidation. In this paper, the mechanism of meat oxidation, the antioxidant mechanism of plant polyphenols, the interaction between plant polyphenols and protein, the regulation of plant polyphenols on meat protein oxidation and gel properties and their effects on meat quality were reviewed to provide reference and theoretical support for the rational application of plant polyphenols in green meat processing.

Key words： plant polyphenols; protein oxidation; meat products; quality control; application progress

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