Research Progress in Regulation of the Gel Properties of Myofibrillar Protein Based on Polysaccharides

LÜ Xuqin; ZHOU Jiaojiao; CAI Jie; JIA Jilai; CHEN Lei; CHENG Shuiyuan

doi:10.13386/j.issn1002-0306.2021100012

Volume 43 Issue 19

Sep. 2022

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Science and Technology of Food Industry > 2022 > 43(19): 446-452. > DOI: 10.13386/j.issn1002-0306.2021100012

LÜ Xuqin, ZHOU Jiaojiao, CAI Jie, et al. Research Progress in Regulation of the Gel Properties of Myofibrillar Protein Based on Polysaccharides[J]. Science and Technology of Food Industry, 2022, 43(19): 446−452. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100012.

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Research Progress in Regulation of the Gel Properties of Myofibrillar Protein Based on Polysaccharides

LÜ Xuqin^{1, 2,},
ZHOU Jiaojiao^{1, 2, ,},
CAI Jie^{1, 2, ,},
JIA Jilai¹,
CHEN Lei²,
CHENG Shuiyuan¹

1.
Modern Industry School of Selenium Science and Engineering/National Research & Development Center for Processing Technology of Selenium-enriched Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
2.
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China

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Received Date: October 10, 2021
Available Online: July 27, 2022

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Abstract

Abstract

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.
- polysaccharide,
- myofibrillar protein,
- gel properties,
- meat products,
- research progress

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References

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