纤维素改性及其在肉制品中应用研究进展

纤维素(Cellulose)是存在于自然界中的一种丰富的可再生资源,但由于分子内和分子间氢键作用及高度结晶的聚集态结构,使得天然纤维素难溶于大多数溶剂,限制了纤维素的开发与应用。纤维素改性后在保持原有特性的基础之上,又具有引入羟基、酰胺基、氨基等活性官能团赋予的新性能,结晶度和聚合度明显降低,能够在食品生产中赋予产品优良的品质,受到越来越多国内外研究学者的广泛关注。本文综述了改性纤维素的种类和特性、与肉类蛋白质间的相互作用及其在肉制品中的应用,并提出了目前存在的问题和未来发展方向,为进一步深入研究改性纤维素提供参考,推动纤维素的高值化利用。

Research Progress of Cellulose Modification and its Application in Meat Products

Cellulose is a kind of abundant and renewable resource in nature. However, it is difficult to dissolve natural cellulose in most solvents due to its intra- and inter-molecular hydrogen bonding and its highly crystalline aggregate structure, which limits the development and application of cellulose. The modification of cellulose, while being capable of retaining its original characteristics, enabled new properties such as reduced crystallinity and degree of polymerization through introducing active functional groups such as hydroxyl, amide, and amino groups, thereby endowing products with high quality during food production and extensive attention from domestic and international scholars. This article summarizes the types and characteristics of modified cellulose, as well as the interactions between modified cellulose and meat proteins and its application in meat products. The currently existing problems and the future development directions were also put forward to provide references for further research on modified cellulose and promote the value-added utilization of cellulose.