肌肉蛋白质的热诱导凝胶作用及相关的脂肪和水的结合性质是肉制品最重要的加工特性(Smith,1988;Gordon and Barbut,1992)。热诱导凝胶作用是指变性的蛋白质分子经分子间的作用力(包括氢键、离子键、二硫键、疏水基作用力等)聚集并形成一种有序的三维网状结构,脂肪和水以物理和化学的方式包含在蛋白质基质中(Ferry,1948)。蛋白质的这种热诱导凝胶作用在很大程度上决定了肉糜制品的质地、外观和出品率,蛋白质凝胶特性受蛋白质结构特征和分子特性的影响(例如:疏水基作用力、表面电荷、巯基含量、分子量、构象稳定性和聚合/解聚行为)。另外,加工条件、环境因素(例如pH、离子强度)及其与基它成分间的相互作用也影响肉糜制品中蛋白质的凝胶特性。 相似文献
Starch has been used over several millennia for a number of different applications. However, research on understanding this substance only spans about three centuries starting with Leeuwenhoek who observed it in 1716. This story of discovery of the molecular structure and architectural makeup of starch is chronicled in a series of six essays of which this is the third with a focus on contemporary terminologies used in the 19th and early 20th centuries and its impact on advances in starch. Following the discovery of diastase, researchers focused on understanding the action of diastase on “transforming” starch into sugar. Besides maltose, they found that the products consisted of a range of dextrins with different abilities to complex with iodine. However, the nomenclature of the products that were obtained under a myriad of experimental conditions gave rise to confusions and misinterpretations, which transpired for over 30 years. Researchers also attempted to understand starch structure through systematic analyses of the different stages of starch breakdown. A new era of confusion in both nomenclature and structural interpretation started in the early 20th century with the discovery of cyclodextrins that were obtained from starch using the microorganism B. macerans. This gave rise to the school of “the low molecular elementary unit hypothesis” for starch structure, which lasted for about 25 years.