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肌原纤维蛋白凝胶形成机理及影响因素的研究进展 被引量：42

Research Progresses on Gel Formation Mechanism and Affecting Factors of Myofibrillar Protein
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摘要 肌原纤维蛋白的凝胶特性是肉类制品重要的功能特性,是形成肉制品独特的质构、保水性、乳化性以及感官的决定性因素。本文介绍了蛋白质凝胶形成的机理,重点论述了肌原纤维蛋白形成良好凝胶的影响因素,为生产高质量的肉制品提供理论依据。 Gel properties of myofibrillar protein is the important features of meat and meat products, which could affect texture, emulsion, water holding capability, and sensory characteristics of meat products. This paper introduced the formation mechartism of protein gel, and emphatically discussed the affecting factors of gel formation, hoping to provide some scientific basas for producing high quality meat products.
作者 夏秀芳 孔保华 张宏伟
机构地区 东北农业大学食品学院 黑龙江省八一农垦大学食品学院
出处 《食品科学》 EI CAS CSCD 北大核心 2009年第9期264-268,共5页 Food Science
基金 黑龙江省杰出青年基金项目(JC200702) “十一五”国家科技支撑计划项目(2006BAD05A03)
关键词 肌原纤维蛋白 凝胶 影响因素 myofibrillar protein gel affecting factor
分类号 TS202.3 [轻工技术与工程—食品科学] S984.1 [农业科学—捕捞与储运]
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参考文献39

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二级参考文献57

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共引文献72

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引证文献42

二级引证文献251

食品科学
2009年 第9期

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