肉类蛋白质消化性影响因素研究进展

肉类中蛋白质含量丰富，且含有人体必需氨基酸，氨基酸比例接近满足人体组织生长和健康维持的需要。肉类营养价值主要通过蛋白质含量和必需氨基酸模式进行评估，而肉类蛋白消化性的相关研究却被较少关注。蛋白质的消化性受蛋白质来源、肌肉纤维类型、蛋白氧化程度及加工工艺等多种因素影响，提高肉类蛋白质的消化性对于人体生长和健康维持至关重要，同时还能预防部分疾病。本文主要从外部因素与内部因素两方面对影响肉类蛋白质消化性的因素进行系统性总结和归类，概述目前影响肉类蛋白质消化性因素的研究现状，以期为肉类蛋白的加工利用提供指导与帮助。

A Review of the Factors Influencing the Digestibility of Meat Protein

Meat is rich in protein and contains the essential amino acids required for the human body. The ratio among amino acids in meat is close to that needed for the growth and maintenance of human tissues. The nutritional value of meat is mainly evaluated by its protein content and essential amino acid pattern, but the digestibility of meat protein has received little research attention. The digestibility of protein can be affected by various factors such as protein source, muscle fiber type, protein oxidation degree, and processing technology. Improving the digestibility of meat protein is essential for human growth and maintenance, and it can also prevent some diseases. This article systematically summarizes and categorizes the external and internal factors affecting meat protein digestibility, and discusses the current status of research on those factors, hoping to guide and help the processing and utilization of meat protein.