食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
6期
109-112
,共4页
肌浆蛋白%功能性质%提取%影响因素
肌漿蛋白%功能性質%提取%影響因素
기장단백%공능성질%제취%영향인소
sarcoplasmic proteins%functional properties%extract%influence factors
肌浆蛋白在肉类的加工储藏以及风味物质的形成过程中发挥着非常重要的作用。对猪、牛、羊等动物肌肉中肌浆蛋白质种间及种内差异的研究和不同储存或加工过程中肌浆蛋白质的变化等有待于人们进一步的探索。综述了肌浆蛋白的结构和功能特性及其提取方法并且介绍了从原材料的品质到提取条件对肌浆蛋白提取过程中的影响因素，以期望为以后进一步实验奠定基础。
肌漿蛋白在肉類的加工儲藏以及風味物質的形成過程中髮揮著非常重要的作用。對豬、牛、羊等動物肌肉中肌漿蛋白質種間及種內差異的研究和不同儲存或加工過程中肌漿蛋白質的變化等有待于人們進一步的探索。綜述瞭肌漿蛋白的結構和功能特性及其提取方法併且介紹瞭從原材料的品質到提取條件對肌漿蛋白提取過程中的影響因素，以期望為以後進一步實驗奠定基礎。
기장단백재육류적가공저장이급풍미물질적형성과정중발휘착비상중요적작용。대저、우、양등동물기육중기장단백질충간급충내차이적연구화불동저존혹가공과정중기장단백질적변화등유대우인문진일보적탐색。종술료기장단백적결구화공능특성급기제취방법병차개소료종원재료적품질도제취조건대기장단백제취과정중적영향인소，이기망위이후진일보실험전정기출。
Sarcoplasmic proteins play a very important role in the processing and storage of meat and the forming of flavor substance during pickling process. The studies of differences among and within species of sarcoplsmic proteins of pork,beef and mutton and changes of sarcoplasmic proteins during storage or processing are need to be further explored.Summarized the structure and functional properties of sarcoplasmic proteins and the extraction methods ,also introduced the factors affecting the extraction of the sarcoplasmic proteins from the raw material quality to extraction conditions.All of this is making foundation for further experiments.
