Research progress on the effect of polyphenols on the structural and functional properties of myofibrillar protein

  • LI Yali ,
  • XU Yujuan ,
  • XU Xinglian
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  • (College of Food Science and Technology,Nanjing Agricultural University,National Center of Meat Quality and Safety Control,Nanjing 210095,China)

Received date: 2021-02-07

  Revised date: 2021-03-19

  Online published: 2021-11-04

Abstract

Myofibrillar protein (MP) is the main protein in meat,which plays a decisive effect on the quality of meat products.However,it is easy to be oxidized in the process of processing and storage,which leads to the decline of product quality and adverse effects on nutrition and safety.Polyphenols are the secondary metabolites of complex phenols in plants.They have many physiological functions,such as anti-oxidation,anti-tumor and bacteriostasis.They can combine with proteins to form complexes,improving the structural and functional characteristics of the protein.Therefore,they can be widely used to inhibit oxidation of MP and delay the deterioration of meat quality.This paper reviews the types and mechanisms of interaction between polyphenols and MP,the influencing factors and the influence of their interaction on the structural and functional properties of MP,it also summarizes the shortcomings of the current research,and pointed out the key directions that can be further explored in the future,to enrich the theoretical framework of interaction between polyphenols and MP,and to provide a reference for expanding the application of polyphenols in food field and improve the structural and functional properties of the protein.

Cite this article

LI Yali , XU Yujuan , XU Xinglian . Research progress on the effect of polyphenols on the structural and functional properties of myofibrillar protein[J]. Food and Fermentation Industries, 2021 , 47(19) : 296 -306 . DOI: 10.13995/j.cnki.11-1802/ts.026950

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