重组肉中常用黏合剂的研究进展
Common Binders in Restructured Meat Processing:A Review
于传龙 1徐明生 2王文君2
作者信息
- 1. 江西农业大学动物科学与技术学院,江西南昌 330045;江西农业大学食品科学与工程学院,江西南昌 330045;江西省天然产物与功能食品重点实验室,江西南昌 330045
- 2. 江西农业大学食品科学与工程学院,江西南昌 330045;江西省天然产物与功能食品重点实验室,江西南昌 330045
- 折叠
摘要
肉制品加工过程中会产生大量碎肉,多用于饲料等低值副产品,本身价值未得到高效利用.黏合剂主要以碎肉中的盐溶性蛋白(肌原纤维蛋白/肌球蛋白)为物质基础,以机械作用辅助肌球蛋白空间结构改变,促进蛋白质-蛋白质、蛋白质-水相互交联,形成均匀致密的三维凝胶网络结构,制成重组肉制品,提高产品的完整性.目前,常用的黏合剂包括亲水胶体、谷氨酰胺转氨酶、大豆分离蛋白、血浆蛋白和葡萄糖酸-δ-内酯等,它们依据自身特性在重组肉产品中发挥着重要作用.作者阐述了重组肉加工过程中常用黏合剂的应用原理,归纳比较了它们的研究现状,简要分析了温度、pH和浓度等因素对黏结性能的影响,为后续黏合剂研究提供理论依据.
Abstract
Large quantities of ground meat are produced during the meat processing,which are used as low-value by-products.Binders and the mechanic effects help change the spatial structure of myofibrillar/myosin,which promote the protein-protein and protein-water cross-linking,to form a uniform and dense 3D gel network structure,and hence enhance the integrity of the product.At present,common binders include hydrophilic colloid,transglutaminase,soybean protein isolate,plasma protein and gluconate-δ-lactone.They play an important role in recombinant meat products according to their characteristics.Their mechanisms are summarized and compared,the effects of temperature,pH and concentration on the bonding properties are briefly analyzed,providing a theoretical basis for the subsequent research of binders.
关键词
重组肉/黏合剂/亲水胶体/大豆蛋白/血浆蛋白Key words
restructured meat/binders/hydrophilic colloid/soybean protein isolate/plasma protein引用本文复制引用
基金项目
国家自然科学基金项目(31560459)
江西省牛羊产业技术体系加工岗位专家项目(JXARS-13)
出版年
2024
NETL
NSTL
万方数据