酸碱处理技术在肌肉蛋白质分离加工中的应用

A review of the application of isoelectric solubilization/precipitation method in meat proteinseparation and processing

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。

lsoelectric 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.