肌原纤维蛋白对挥发性风味物质吸附作用研究进展

蛋白质对挥发性风味物质的吸附作用一定程度上决定着食品风味品质。肌原纤维蛋白功能特性的变化会直接影响其对肉制品主效风味成分的吸附能力，因此对肌原纤维蛋白功能特性的影响因素进行深入研究对明晰肌原纤维蛋白与挥发性风味物质相互作用机制具有重要意义。本文就肌原纤维蛋白对挥发性风味物质的吸附机制、影响因素、研究技术与方法进行综述，详细介绍肌原纤维蛋白、挥发性风味成分以及多种外界因素对肌原纤维蛋白与挥发性风味物质相互作用影响的研究现状，并对肌原纤维蛋白对挥发性风味物质吸附作用研究尚未深入发掘的领域进行展望，为探究肌原纤维蛋白风味吸附作用在肉制品加工领域的生产应用提供理论参考。

Recent Progress in Research on the Adsorption of Myofibrillar Proteins for Volatile Flavor Compounds

The adsorption of volatile flavor compounds by proteins determines the flavor quality of food to a certain extent. Changes in the functional properties of myofibrillar proteins will directly affect the adsorption ability of myofibrillar protein for the major flavor components of meat products. Thus, gaining insights into the factors affecting the functional properties of myofibrillar proteins is important for understanding the mechanism of the interaction between myofibrillar proteins and volatile flavor compounds. In this paper, the mechanism of and the factors influencing the adsorption of volatile flavor compounds by myofibrillar proteins, as well as the methods and techniques used in recent research in this regard are reviewed. It summarizes the current status of research on the effects of myofibrillar proteins, volatile flavor components and various external factors on the interaction between myofibrillar proteins and volatile flavor compounds, and presents problems that have yet to be addressed in this research area, which will provide a theoretical rationale for applying the adsorption of flavor compounds by myofibrillar proteins in the field of meat processing.