Chaotropic离子对肌球蛋白乳化特性影响的研究进展

Recent Advances in Understanding the Effect of Chaotropic Ions on Emulsifying Properties of Myofibrillar Proteins

食盐的过量摄入与高血压、心脑血管疾病等慢性疾病之间的矛盾日益加深,而降低乳化型肉制品的盐含量会影响产品品质特性,如何避免减盐引起的质量缺陷是低盐肉制品研究领域的重点。不同离子诱导肌球蛋白分子空间构象产生不同变化,影响肌球蛋白在脂肪球表面的吸附特性,并最终影响产品品质。本文主要论述乳化过程中Chaotropic离子属性对肌球蛋白分子构象、构象变化驱动力的影响,为开发优质低盐肉制品提供新途径。

Excessive salt intake has been increasingly linked to hypertension and consequently increased risk of cardiovascular disease; however, lower salt content will increase quality attributes of emulsion-type meat products, and hence how to avoid such a problem has been one of the research emphases for low-salt meat products. Previous studies demonstrated that the conformation changes of meat batter proteins induced by different salts affects myosin adsorption on the surface of fat globules and ultimately the quality of meat products. In this review, we discuss the effect of the nature of chaotropic ions on the molecular conformation of myosin and the driving forces of conformational transition. It is expected that this review will be helpful for processing high-quality low-salt meat products.