| 肌原纤维蛋白凝胶形成机理及影响因素的研究进展 |
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| 引用本文： | 夏秀芳,孔保华,张宏伟.肌原纤维蛋白凝胶形成机理及影响因素的研究进展[J].食品科学,2009,30(9):264-268. |
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| 作者姓名： | 夏秀芳 孔保华 张宏伟 |
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| 作者单位： | 1.东北农业大学食品学院 2.黑龙江省八一农垦大学食品学院 |
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| 基金项目： | 黑龙江省杰出青年基金项目(JC200702) “十一五”国家科技支撑计划项目(2006BAD05A03) |
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| 摘 要： | 肌原纤维蛋白的凝胶特性是肉类制品重要的功能特性，是形成肉制品独特的质构、保水性、乳化性以及感官的决定性因素。本文介绍了蛋白质凝胶形成的机理，重点论述了肌原纤维蛋白形成良好凝胶的影响因素，为生产高质量的肉制品提供理论依据。
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| 关 键 词： | 原纤维蛋白 凝胶 影响因素 |
| 收稿时间： | 2008-07-08 |
Research Progresses on Gel Formation Mechanism and Affecting Factors of Myofibrillar Protein |
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| XIA Xiu-fang,KONG Bao-hua,ZHANG Hong-wei.Research Progresses on Gel Formation Mechanism and Affecting Factors of Myofibrillar Protein[J].Food Science,2009,30(9):264-268. |
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| Authors: | XIA Xiu-fang KONG Bao-hua ZHANG Hong-wei |
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| Affiliation: | 1.College of Food Science, Northeast Agricultural University, Harbin 150030, China
2.College of Food Science, Heilongjiang August First Land Reclamation University, Daqing 163319, China |
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| Abstract: | Gel properties of myofibrillar protein is the important features of meat and meat products, which could affect texture, emulsion, water holding capability, and sensory characteristics of meat products. This paper introduced the formation mechanism of protein gel, and emphatically discussed the affecting factors of gel formation, hoping to provide some scientific basas for producing high quality meat products. |
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| Keywords: | myofibrillar protein gel affecting factor |
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