碱性氨基酸调控肌原纤维蛋白加工性能及肉品品质研究进展

随着《“健康中国2030”规划纲要》的实施以及消费者健康饮食观念的不断增强，“低盐无磷”健康肉制品逐渐成为肉制品行业未来的发展趋势。但是单纯减少NaCl以及多聚磷酸盐的添加量会严重影响产品的得率和品质。因此，寻求NaCl以及多聚磷酸盐的绿色健康替代物具有重要意义。近年来，碱性氨基酸——精氨酸、赖氨酸及组氨酸在肉制品行业中作为NaCl以及多聚磷酸盐替代物的研究与应用受到了广泛关注。本文综述了国内外有关碱性氨基酸对肌原纤维蛋白结构、溶解度、乳化性及凝胶性的调控作用及其内在机制的最新研究成果，并概述了碱性氨基酸对肉品品质（色泽、保水性、质构特性、氧化稳定性）的作用机理，以期为碱性氨基酸在肉类工业中的后续研究和实际应用提供理论依据。

Basic Amino Acids Regulate the Functional Properties of Myofibrillar Protein and the Quality of Meat Products: A Comprehensive Review

With the implementation of the Outline of “Healthy China 2030” Plan and the continuous enhancement of consumers’ concept of healthy diet, “low salt and phosphorus free” healthy meat products have gradually become a trend of development in the meat products industry. However, simply reducing the addition of NaCl and polyphosphates will seriously affect the cooking yield and quality of the final products. Therefore, it is of great significance to seek green and healthy alternatives to NaCl and polyphosphates. In recent years, the basic amino acids arginine, lysine and histidine have attracted extensive research attention for their application as substitutes for NaCl and polyphosphates in the meat products industry. This paper reviews the latest progress in the study on the regulatory effects of basic amino acids on the structure, solubility, and emulsification and gelation properties of myofibrillar proteins, as well as the underlying mechanisms. Meanwhile, the effects of basic amino acids on meat quality (color, water retention, texture characteristics, and oxidation stability) are also summarized. Hopefully, this review will provide a theoretical basis for the follow-up research and practical application of basic amino acids in the meat industry.