肉类肌纤维蛋白的加工-微观结构-特性关系是由高水静压定义的
Han Peng1, Qianchen Yang1, Changyu Zhou1
1Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
Journal of agricultural and food chemistry
|September 19, 2025
概括
高水静压 (HHP) 改变肌纤维细胞蛋白质结构,改善肉质. 这种非热加工方法为开发低盐,清洁标签的肉制品提供了途径.
科学领域:
- 食品科学 食品科学 食品科学
- 生物物理学的生物物理.
- 材料科学 材料科学 材料科学
背景情况:
- 高水位压力 (HHP) 是一种非热处理技术,在低温下影响肌纤维蛋白 (MP).
- 了解国会议员对压力的多层次结构反应对于肉质和产品开发至关重要.
研究的目的:
- 审查最近关于高血压诱导的MP形状变化,聚合和功能结果的证据.
- 讨论这些变化与肉质属性之间的关系.
- 探索HHP在开发创新的肉制品方面的潜力.
主要方法:
- 关于HHP对国会议员的影响研究的文献综述.
- 对肉类物种进行比较分析,以确定结构反应的差异.
- 讨论涉及HHP的联合加工策略.
主要成果:
- HHP诱导了MP的结构转换和聚合重组行为.
- 这些变化与改善的肉质属性如质地和风味有关.
- 跨物种的比较显示了域灵活性,疏水性暴露和交叉链接的变化.
结论:
- HHP提供一种可控的方法来开发低盐,清洁标签,高品质的肉制品.
- 需要一个跨物种结构-质量-功能的预测模型.
- 未来的研究应该专注于预测模型,现场表征和可持续性评估.
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