肌肉蛋白质乳化凝胶及保油保水性机理研究进展

Mechanisms of emulsion gel and water/fat-binding capacity of meat proteins

肌肉蛋白质乳化及热诱导凝胶特性是肉糜类制品加工的基础,它直接关系到制品的流变学特性、质构、保油保水性和口感等。文中主要从分子及化学作用力角度简述了肌肉蛋白质乳化脂肪、热诱导凝胶及保油保水性机理,以期为乳化凝胶类肉制品加工提供一定的理论依据。

Emulsification and heat-induced gel properties of meat proteins play an important role in processing of meat hatter products. It is also correlated with rheological properties, textural properties, water- and fat-holding capacity, and mouth feeling. This paper mainly reviewed the mechanisms of meat proteins, the effects of intrinsic and environmental factors on gel and emulsification properties. The goal was to offer theoretical foundation for improving the quality of emulsion meat products.