类蛋白反应及其在肉类中的应用

Plastein reactions and its application in meat

类蛋白反应是食品科学领域涉及蛋白质的一个重要反应,可以通过肽键结合的方式对蛋白质中的必需氨基酸进行补充,一般认为是蛋白质水解的逆反应,可以提高肽的生物活性、改善蛋白的加工特性、减少酶解液苦味。到目前为止,类蛋白反应已应用到鱼蛋白、大豆蛋白、乳蛋白等多个领域,提高了食品的营养价值,很好地解决了蛋白肽存在的生物利用率有限、酶解液味苦等问题。我国是肉类消费大国,肉类消费量占全球消费量的1/4,类蛋白反应应用于肉类工业可以为人们提供更加优质的蛋白资源,具有很重要的研究价值。该文综述了类蛋白反应的3种作用机制,影响类蛋白反应的因素以及类蛋白反应在肉类中的应用和发展前景,以期为蛋白质的深度利用以及高值化研究提供理论参考。

Plastein reaction is an important reaction to complement the essential amino acids in the protein by the way of the peptide bond,which is thought to be the protein hydrolysis of adverse reaction that can improve the biological activity of peptides,and improve protein processing features and reduce the bitter of hydrolysates.So far,plastein reactions have been applied to fish protein,soybean protein,milk protein and other fields to improve the nutritional value of food and solve the problems such as limited bioavailability of protein-peptide and bitter taste of enzymatic hydrolysate.China is a big meat consumption marker which accounting for 1/4 of the global consumption.The application of plastein reactions in the meat industry provide people with more high-quality protein resources,which is of great research value.In this paper,three action mechanisms of plastein reactions,influencing factors of plastein reactions,and their application and development prospects in meat were summarized in order to provide a theoretical reference for further utilization and high-value study of proteins.