外源性分子调控肌原纤维蛋白热诱导凝胶特性的机制与应用研究进展

Research Progress on Mechanisms and Applications of Exogenous Molecules Regulating Heat-Induced Gel Properties of Myofibrillar Proteins

摘要: 肌原纤维蛋白作为肉类中的核心功能蛋白，其热诱导凝胶特性直接决定肉糜制品的质构、保水性和感官品质。天然肌原纤维蛋白热诱导凝胶普遍存在网络结构不均、持水性不足等问题，限制了高端肉制品的开发。在健康饮食理念推动下，以添加天然外源性分子替代传统化学改良剂成为行业共识，其通过与肌原纤维蛋白形成复合体系，调控分子作用力平衡、蛋白构象转变及三维网络构建，实现热诱导凝胶品质的定向优化。本文系统综述肌原纤维蛋白的分子结构与热诱导凝胶形成机制，重点阐述多糖类、蛋白类、多酚类及其他四类物质对肌原纤维蛋白热诱导凝胶特性的调控效果及分子机制，为肉类热诱导凝胶制品的品质精准调控提供理论支撑与技术参考。

Abstract: Myofibrillar protein, as the key functional protein in meat, has heat-induced gelation properties that directly determine the texture, water-holding capacity, and sensory quality of meat products. Heat-induced gels prepared from natural myofibrillar proteins generally suffer from problems such as uneven network structure and insufficient water retention, which restrict the development of high-end meat products. Driven by the concept of a healthy diet, it has become an industrial consensus to replace traditional chemical modifiers with natural exogenous molecules. These molecules regulate the balance of molecular interactions, protein conformational transitions and three-dimensional network construction by forming composite systems with myofibrillar proteins, thereby achieving targeted optimization of heat-induced gel quality. This paper systematically reviews the molecular structure of myofibrillar proteins and the formation mechanism of heat-induced gels, focusing on the regulatory effects and molecular mechanisms of polysaccharides, proteins, polyphenols and other four types of substances on the heat-induced gelation properties of myofibrillar proteins, aiming to provide theoretical support and technical reference for the precise quality regulation of meat-based heat-induced gel products.