肌肉蛋白质降解对发酵肉制品品质影响的研究进展
TS251.6+5; 发酵肉制品历史悠久、风味独特、贮藏期长,深受消费者喜爱.本文从肉制品发酵过程中蛋白质降解的角度出发,结合近年发酵肉制品相关研究进展,阐述了影响肌肉蛋白质降解的因素,包括微生物蛋白酶和内源酶的作用机制、肉制品发酵核心微生物的蛋白酶水解活性;分析了肉制品发酵过程中经微生物蛋白酶或内源酶作用后肌肉蛋白质结构的变化,包括蛋白质二级、三级结构及功能性质的改变,并综述了蛋白质降解对发酵肉制品质地和风味的改善,以及蛋白质过度降解造成的品质劣变.最后对未来的研究方向进行展望,旨在为肉制品发酵控制的深入研究提供思路....
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| Published in | 食品工业科技 Vol. 44; no. 18; pp. 476 - 483 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
黑龙江八一农垦大学食品学院,黑龙江大庆 163319%黑龙江八一农垦大学食品学院,黑龙江大庆 163319
01.09.2023
黑龙江省中加合作食品研究发展中心,黑龙江大庆 163319 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2022110202 |
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| Abstract | TS251.6+5; 发酵肉制品历史悠久、风味独特、贮藏期长,深受消费者喜爱.本文从肉制品发酵过程中蛋白质降解的角度出发,结合近年发酵肉制品相关研究进展,阐述了影响肌肉蛋白质降解的因素,包括微生物蛋白酶和内源酶的作用机制、肉制品发酵核心微生物的蛋白酶水解活性;分析了肉制品发酵过程中经微生物蛋白酶或内源酶作用后肌肉蛋白质结构的变化,包括蛋白质二级、三级结构及功能性质的改变,并综述了蛋白质降解对发酵肉制品质地和风味的改善,以及蛋白质过度降解造成的品质劣变.最后对未来的研究方向进行展望,旨在为肉制品发酵控制的深入研究提供思路. |
|---|---|
| AbstractList | TS251.6+5; 发酵肉制品历史悠久、风味独特、贮藏期长,深受消费者喜爱.本文从肉制品发酵过程中蛋白质降解的角度出发,结合近年发酵肉制品相关研究进展,阐述了影响肌肉蛋白质降解的因素,包括微生物蛋白酶和内源酶的作用机制、肉制品发酵核心微生物的蛋白酶水解活性;分析了肉制品发酵过程中经微生物蛋白酶或内源酶作用后肌肉蛋白质结构的变化,包括蛋白质二级、三级结构及功能性质的改变,并综述了蛋白质降解对发酵肉制品质地和风味的改善,以及蛋白质过度降解造成的品质劣变.最后对未来的研究方向进行展望,旨在为肉制品发酵控制的深入研究提供思路. |
| Author | 郑云 鲍伟 李艳青 韩齐 周天硕 郑爽 |
| AuthorAffiliation | 黑龙江八一农垦大学食品学院,黑龙江大庆 163319%黑龙江八一农垦大学食品学院,黑龙江大庆 163319;黑龙江省中加合作食品研究发展中心,黑龙江大庆 163319 |
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| Author_FL | ZHOU Tianshuo ZHENG Shuang BAO Wei ZHENG Yun LI Yanqing HAN Qi |
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| DocumentTitle_FL | Research Progress on the Effect of Muscle Protein Degradation on the Quality of Fermented Meat Products |
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| Keywords | flavor fermented meat products texture 蛋白质降解 风味 microorganism 质地 发酵肉制品 微生物 结构 protein degradation structure |
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