相互作用下多酚对肌原纤维蛋白结构和性质的影响研究进展

肌原纤维蛋白是肌肉中的一类非常重要的蛋白质，直接影响肉制品的品质，但肌原纤维蛋白在加工贮藏过程中又极易发生氧化，导致加工肉品的氨基酸侧链修饰、蛋白质交联聚集以及功能性质改变等一系列不良后果。多酚类化合物作为抗氧化效果显著的天然抗氧化剂，与肌原纤维蛋白相互作用可有效抑制其氧化反应，同时也会对其结构、功能和营养特性产生影响。本文综述了肌原纤维蛋白氧化的自由基链式反应机制、多酚的构效关系、多酚-肌原纤维蛋白共价和非共价相互作用的机制及其对蛋白结构和性质的影响，以期能为多酚在肉制品保藏中的应用提供理论指导。

A Review of the Effects of Interaction with Polyphenols on the Structure and Properties of Myofibrillar Protein

As a very important group of proteins in muscle, myofibrillar proteins can directly affect the quality of meat products. However, myofibrillar proteins are prone to oxidation during processing and storage, which leads to a series of adverse consequences, such as amino acid side chain modification, protein cross-linking, aggregation and functional alterations. Polyphenols, potent natural antioxidants, can effectively inhibit the oxidation of myofibrillar proteins by interacting with them, while affecting their structure, function and nutritional properties. In this article, we summarize the mechanism of the free radical chain reaction involved in myofibrillar protein oxidation, the structure-activity relationship of polyphenols as an antioxidant against myofibrillar protein oxidation, the mechanisms of the covalent and non-covalent interactions between polyphenols and myofibrillar proteins, and the effects of the interactions on the structure and properties of myofibrillar proteins. Through this review, we hope to provide theoretical guidance for the application of polyphenols in meat product preservation.