骨架蛋白对肉持水性的影响及机制研究进展

持水性是肉的重要品质指标, 直接影响肉的颜色、多汁性和嫩度。汁液流失常被用来衡量肉的持水性，宰后过多的汁液流失会给肉类行业造成一定程度的经济损失，因此, 研究肉的持水性是食品行业的一项重要内容。骨架蛋白作为肌肉细胞的主要成分，对维持细胞结构和功能起着重要作用，其在宰后肌肉成熟过程中发生的变化对肉的持水性有一定影响。本文综述了主要骨架蛋白的生理生化性质以及骨架蛋白对肉品持水性的影响, 探讨了影响骨架蛋白降解的重要因素和作用机制，以期为肉品持水性控制提供理论参考。

Review in the Effect and Mechanism of Cytokeleton Proteins on Water Holding Capacity of Meat

Water-holding capacity (WHC) is an important quality attribute of meat, which affects the color, juiciness and tenderness of meat. Drip loss is often used as a measure of WHC. Excessive drip loss after slaughter causes a certain amount of economic losses to the meat industry. Therefore, studies on WHC of meat are important for the meat industry. As the main component of muscle cells, cytoskeleton proteins plays a critical role in maintaining the integrity of cell structures and functions, which has effect on the WHC of meat. In this paper, the physiological and biochemical properties of recently identified cytoskeleton proteins and their effects on meat WHC were reviewed. This study further discussed the factors and mechanisms affecting degradation of cytoskeleton proteins in order to provide theoretical reference for the control of WHC of meat.