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| 肌肉蛋白质乳化凝胶及保油保水性机理研究进展 | |
| 引用本文： | 邵俊花,吴菊清,刘登勇,徐幸莲,周光宏. 肌肉蛋白质乳化凝胶及保油保水性机理研究进展[J]. 食品与发酵工业, 2013, 39(4): 146-150 |
| 作者姓名： | 邵俊花 吴菊清 刘登勇 徐幸莲 周光宏 |
| 作者单位： | 1. 南京农业大学肉品加工与质量控制教育部重点实验室,江苏南京,210095;渤海大学食品科学研究院,渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,“食品贮藏加工及质量安全控制工程技术研究中心”辽宁省高校重大科技平台,辽宁锦州,121013 2. 南京农业大学肉品加工与质量控制教育部重点实验室,江苏南京,210095 3. 渤海大学食品科学研究院,渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,“食品贮藏加工及质量安全控制工程技术研究中心”辽宁省高校重大科技平台,辽宁锦州,121013 |
| 基金项目： | 国家自然科学基金，优质安全低温肉制品加工关键技术及产品 |
| 摘 要： | 肌肉蛋白质乳化及热诱导凝胶特性是肉糜类制品加工的基础,它直接关系到制品的流变学特性、质构、保油保水性和口感等。文中主要从分子及化学作用力角度简述了肌肉蛋白质乳化脂肪、热诱导凝胶及保油保水性机理,以期为乳化凝胶类肉制品加工提供一定的理论依据。 |
| 关 键 词： | 肉类蛋白质 乳化 凝胶 保油保水性 |
Mechanisms of emulsion gel and water/fat-binding capacity of meat proteins |
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| Affiliation: | Shao Jun-hua1,2,Wu Ju-qing1,Liu Deng-yong2,Xu Xing-lian1,Zhoub Guang-hong1 1(Key Lab of Meat Processing and Quality Control,Ministry of Education,College of Food Science and Technology, Nanjing Agricultural University,Nanjing,Jiangsu,210095,China) 2(Research Institute of Food Science,College of Chemistry,Chemical Engineering and Food Safety,Bohai University. Food Safety Key Lab of Liaoning Province.Engineering and Technology Research Center of Food preservation, Processing and Safety Control of Liaoning Province,Jinzhou,Liaoning,121013,China) |
| Abstract: | Emulsification and heat-induced gel properties of meat proteins play an important role in processing of meat batter products.It is also correlated with rheological properties,textural properties,water-and fat-holding capacity,and mouth feeling.This paper mainly reviewed the mechanisms of meat proteins,the effects of intrinsic and environmental factors on gel and emulsification properties.The goal was to offer theoretical foundation for improving the quality of emulsion meat products. |
| Keywords: | meat proteins emulsification gel water-and fat-holding capacity |
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