摘要
胶原蛋白是肌肉结缔组织的主要成分,胶原蛋白分子间交联的水平、方式和成熟程度对肌肉嫩度有很大的影响;胶原蛋白的含量、结构及性质对肉品质有显著的影响。本文着重对胶原蛋白分子在肌肉中的分布、胶原蛋白分子间交联及交联化学、胶原蛋白对肉品质的影响进行了综述和探讨。
Collagen is the major protein of connective tissue matrix in muscle. The texture of meat is markedly affects by the cross-links of collagen, including its level, patterns and maturation. The content, structure and quality of collagen remarkable influenced the meat quality. This review focuses on collagen distribute in the muscle, cross-linking among the collagen and cross-linking chemistry and the influence of collagen on meat quality.
出处
《肉类研究》
2008年第9期11-14,共4页
Meat Research
关键词
胶原蛋白
交联
嫩度
Collagen
Cross-linking
Tenderness
