肉源脂质关联下的蛋白质特征及其对风味控释的研究进展

Research Progress on Protein Characteristics Associated with Meat-Derived Lipids and Their Impact on Flavor Controlled Release

风味是肉制品食用品质的重要组成部分,烹饪加工使得脂肪与肉质的主体成分之间发生一系列的化学变化,贡献出较为丰富的风味前体物质,同时伴随着各组分的降解与相互作用,形成具有特征性的气味与滋味。该文以肉源脂质与蛋白质结构的关联为切入点,概述脂质对蛋白质结构的制约与调节,并从载体修饰、共价关联、结构牵引、外界干预、氧化裂解等多方面阐述油脂与蛋白质互为作用下风味控释的基本原理。同时,从加工工艺与预处理方式的角度简述脂肪-蛋白质相互关联对风味的主要影响因素,为油脂和蛋白质在肉制品风味控释方面的应用提供相应的理论支持。

Flavor is an important part of the edible quality of meat products.The cooking process makes a series of chemical changes between the main components of fat and meat,which contributes to the rich flavor premise substances.At the same time,with the degradation and interaction of the components,the unique odor and taste are formed.In this paper,the relationship between meat-derived lipids and protein structure was taken as the starting point,and the restriction and regulation of lipids on protein structure were summarized.The basic principles of flavor controlled release under the interaction of lipids and protein were elaborated in detail from the aspects of carrier modification,covalent association,structural traction,external intervention,oxidative cleavage regulation,and so on.At the same time,the main influencing factors of lipid-protein correlation on flavor were briefly described from the perspective of processing technology and pretreatment methods,which provided corresponding theoretical support for the application of lipids and protein in the flavor controlled release of meat products.