温-压结合处理对肌原纤维蛋白结构及凝胶特性的影响研究进展

潘卓官; 邹怡茜; 陈海强; 周爱梅

doi:10.13386/j.issn1002-0306.2022060297

温-压结合处理对肌原纤维蛋白结构及凝胶特性的影响研究进展

doi: 10.13386/j.issn1002-0306.2022060297

华南农业大学食品学院，广东广州 510642

基金项目: 国家自然科学基金项目（31972103）；广东省自然科学基金-面上项目（2020A1515010363）。

详细信息

作者简介:
潘卓官（1999−），男，硕士研究生，研究方向：水产品加工与贮藏，E-mail：1500023781@qq.com

通讯作者:
周爱梅（1971−），女，博士，教授，研究方向：食品化学与营养及水产品与农产品精深加工，E-mail：zhouam@scau.edu.cn

中图分类号: TS251.5
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出版历程
- 收稿日期: 2022-06-29
- 刊出日期: 2023-05-01

Effects of High Hydrostatic-Pressure Combined with Heat Treatment on the Structure and Gel Properties of Myofibrillar Protein: A Review

College of Food Science, South China Agricultural University, Guangzhou 510642, China

摘要

摘要: 作为一项非热加工技术，超高压（high hydrostatic pressure，HHP）技术常被用于改变蛋白质的结构和理化性质。将超高压与热处理相结合不仅能够降低所需压力和时间，还能大大改善肉制品的品质。本文系统综述了温-压结合处理技术（temperature-pressure combined treatment technology，TP）对肌原纤维蛋白（myofibrillar proteins，MP）结构及凝胶特性的影响，并对其作用机制进行了探讨，以期为该技术的应用和推广提供理论支持。
- 温-压结合处理技术 /
- 肌原纤维蛋白 /
- 凝胶特性 /
- 结构特征
Abstract: As a non-thermal processing technology, high hydrostatic pressure (HHP) technology is often used to change the structure and physicochemical properties of proteins. Combining HHP with heat treatment can not only reduce the pressure and time required for HHP treatment, but also greatly improve the quality of meat products. In this paper, the effects of temperature-pressure combined treatment technology (TP) on the structure and gel properties of myofibrillar proteins (MP) together with the relevant mechanism are systematically reviewed, providing theoretical support for the application and promotion of this technology.
- temperature-pressure combined treatment technology /
- myofibrillar proteins /
- gel properties /
- structural characteristics

HTML全文

图 1 TP技术改善肉糜凝胶特性机制图^{[12, 52]}

Figure 1. Diagram of the mechanism by which TP technology improved the gel properties of minced meat^{[12, 52]}

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表 1 TP处理过程中部分MP的凝胶强度

Table 1. Gel strength of some MP during TP treatment

原料	蛋白质	超高压参数	热处理参数	最优超高压（MPa）	凝胶强度	参考文献
金线鱼	鱼糜蛋白	100~600 MPa/15 min	40 ℃/30 min+90 ℃/20 min	100	1009.40 g·cm	[43]
兔	肌球蛋白	100~200 MPa/2 min	80 ℃/20 min	150	14.64 g	[57]
飞鱼	鱼糜蛋白	40~200 MPa/10 min	40 ℃/30 min+90 ℃/30 min	80	65.52 N·mm	[58]
带鱼	鱼糜蛋白	350~400 MPa/8 min	90 ℃/30 min	350	8568 g·mm	[59]
金线鱼	肌球蛋白	100~500 MPa/3 min	80 ℃/30 min	300	−	[12]
尖吻鲈	鱼糜蛋白	300~500 MPa/10 min	50 ℃/10 min	500	−	[60]
鸡胸肉	MP	200~400 MPa/30 min	75 ℃/30 min	200	−	[61]
鸡胸肉	肌球蛋白	100~400 MPa/10 min	70 ℃/30 min	200	−	[62]
罗非鱼	鱼糜蛋白	50~300 MPa/30 min	90 ℃/20 min	200	−	[63]
鳙鱼	鱼糜蛋白	400~600 MPa/15 min	90 ℃/25 min	400	−	[64]
注：“−”表示文中未列出具体的凝胶强度值。

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