| 酸碱处理技术在肌肉蛋白质分离加工中的应用 |
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| 引用本文： | 赵雪, 邹玉峰, 韩敏义, 陈星, 徐幸莲. 酸碱处理技术在肌肉蛋白质分离加工中的应用[J]. 食品工业科技, 2016, (11): 395-399. DOI: 10.13386/j.issn1002-0306.2016.11.072 |
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| 作者姓名： | 赵雪 邹玉峰 韩敏义 陈星 徐幸莲 |
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| 作者单位： | 1.南京农业大学肉品加工与质量控制教育部重点实验室 |
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| 摘 要： | 酸碱处理技术作为一种蛋白分离、加工技术在肉类加工领域得到了广泛的研究和应用。本文介绍了酸碱处理技术的基本原理及对蛋白质结构和加工特性的影响,其次综述了该技术在鱼类去腥、改善禽类产品凝胶品质以及制备功能食品中的应用及相关研究进展,同时对该技术存在的问题及发展趋势进行探讨,以期对该技术在肌肉蛋白质加工中的应用提供参考。
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| 关 键 词： | 酸碱处理技术 蛋白质 肉品加工 |
| 收稿时间： | 2015-10-16 |
A review of the application of isoelectric solubilization/precipitation method in meat proteinseparation and processing |
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| ZHAO Xue, ZOU Yu-feng, HAN Min-yi, CHEN Xing, XU Xing-lian. A review of the application of isoelectric solubilization/precipitation method in meat proteinseparation and processing[J]. Science and Technology of Food Industry, 2016, (11): 395-399. DOI: 10.13386/j.issn1002-0306.2016.11.072 |
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| Authors: | ZHAO Xue ZOU Yu-feng HAN Min-yi CHEN Xing XU Xing-lian |
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| Affiliation: | 1.Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Nanjing Agricultural University |
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| Abstract: | Isoelectric solubilization/precipitation method was widely investigated and applied for protein extraction and separation.Following the introduction to the principle of the method,protein conformation changes during the process are described.Focus is then placed on summarizing the applications of the method,which include removal of off-flavors,improvement of gelation properties and help function food production.Some suggestions for further studies are finally listed. |
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| Keywords: | isoelectric solubilization / precipitation method protein meat product |
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