Research Progress in Regulation of the Gel Properties of Myofibrillar Protein Based on Polysaccharides
Myofibrillar protein as a structural protein with important biological functions in muscle, can form a gel alone or as the main part of a gel. The gelling mechanism and gel properties of MP have attracted much attention in meat science research. It is important to clarify the effects of various addi...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-10-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100012 |
| _version_ | 1811308303170404352 |
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| author | Xuqin LÜ Jiaojiao ZHOU Jie CAI Jilai JIA Lei CHEN Shuiyuan CHENG |
| author_facet | Xuqin LÜ Jiaojiao ZHOU Jie CAI Jilai JIA Lei CHEN Shuiyuan CHENG |
| author_sort | Xuqin LÜ |
| collection | DOAJ |
| description | Myofibrillar protein as a structural protein with important biological functions in muscle, can form a gel alone or as the main part of a gel. The gelling mechanism and gel properties of MP have attracted much attention in meat science research. It is important to clarify the effects of various additives on the quality of meat product, thus providing references for the development of healthy low-fat meat products. Polysaccharides are widely used to improve the quality of meat products because of their good biocompatibility, wide sources, and low prices. This review introduces the definition, classification and functional properties of polysaccharides and summarizes the effects of polysaccharides on the gel properties of MP. Furthermore, the applications of polysaccharides in meat products are discussed, which provides theoretical basis for the production of low-fat meat products. Finally, the prospects and challenges associated with low-fat meat products are proposed. |
| first_indexed | 2024-04-13T09:20:49Z |
| format | Article |
| id | doaj.art-3f67461d3f1042d1862d03ad7b86a078 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T09:20:49Z |
| publishDate | 2022-10-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-3f67461d3f1042d1862d03ad7b86a0782022-12-22T02:52:36ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-10-01431944645210.13386/j.issn1002-0306.20211000122021100012-19Research Progress in Regulation of the Gel Properties of Myofibrillar Protein Based on PolysaccharidesXuqin LÜ0Jiaojiao ZHOU1Jie CAI2Jilai JIA3Lei CHEN4Shuiyuan CHENG5Modern Industry School of Selenium Science and Engineering/National Research & Development Center for Processing Technology of Selenium-enriched Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, ChinaModern Industry School of Selenium Science and Engineering/National Research & Development Center for Processing Technology of Selenium-enriched Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, ChinaModern Industry School of Selenium Science and Engineering/National Research & Development Center for Processing Technology of Selenium-enriched Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, ChinaModern Industry School of Selenium Science and Engineering/National Research & Development Center for Processing Technology of Selenium-enriched Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaModern Industry School of Selenium Science and Engineering/National Research & Development Center for Processing Technology of Selenium-enriched Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, ChinaMyofibrillar protein as a structural protein with important biological functions in muscle, can form a gel alone or as the main part of a gel. The gelling mechanism and gel properties of MP have attracted much attention in meat science research. It is important to clarify the effects of various additives on the quality of meat product, thus providing references for the development of healthy low-fat meat products. Polysaccharides are widely used to improve the quality of meat products because of their good biocompatibility, wide sources, and low prices. This review introduces the definition, classification and functional properties of polysaccharides and summarizes the effects of polysaccharides on the gel properties of MP. Furthermore, the applications of polysaccharides in meat products are discussed, which provides theoretical basis for the production of low-fat meat products. Finally, the prospects and challenges associated with low-fat meat products are proposed.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100012polysaccharidemyofibrillar proteingel propertiesmeat productsresearch progress |
| spellingShingle | Xuqin LÜ Jiaojiao ZHOU Jie CAI Jilai JIA Lei CHEN Shuiyuan CHENG Research Progress in Regulation of the Gel Properties of Myofibrillar Protein Based on Polysaccharides Shipin gongye ke-ji polysaccharide myofibrillar protein gel properties meat products research progress |
| title | Research Progress in Regulation of the Gel Properties of Myofibrillar Protein Based on Polysaccharides |
| title_full | Research Progress in Regulation of the Gel Properties of Myofibrillar Protein Based on Polysaccharides |
| title_fullStr | Research Progress in Regulation of the Gel Properties of Myofibrillar Protein Based on Polysaccharides |
| title_full_unstemmed | Research Progress in Regulation of the Gel Properties of Myofibrillar Protein Based on Polysaccharides |
| title_short | Research Progress in Regulation of the Gel Properties of Myofibrillar Protein Based on Polysaccharides |
| title_sort | research progress in regulation of the gel properties of myofibrillar protein based on polysaccharides |
| topic | polysaccharide myofibrillar protein gel properties meat products research progress |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100012 |
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