College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, PR China.
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China.
Crit Rev Food Sci Nutr. 2024;64(23):8308-8324. doi: 10.1080/10408398.2023.2199069. Epub 2023 Apr 11.
Emulsified meat products are key deep-processing products due to unique flavor and high nutritional value. Myosin dissolves, and protein aggregation and heat-induced gelation occur after myosin unfolds and hydrophobic groups are exposed. Myosin could form interfacial protein membranes and wrap fat globules. Emulsified fat globules may be filled in heat-induced gel networks. Therefore, this review intends to discuss the influences of heat-induced gelation and interfacial adsorption behavior on oil and water retention. Firstly, the mechanism of heat-induced gelation was clarified from the perspective of protein conformation and micro-structure. Secondly, the mechanism of emulsification stability and its factors affecting interfacial adsorption were demonstrated as well as limitations and challenges. Finally, the structure characteristics and application of multi-layer hydrogels in the gelation and emulsification were clarified. It could conclude that the characteristic morphology, spatial conformation and structure adjustment affected heat-induced gelation and interfacial adsorption behavior. Spatial conformation and microstructure were adjusted to improve the oil and water retention by pH, ionic strength, amino acid, oil phase characteristic and protein interaction. Multi-layer hydrogels facilitated oil and water retention. The comprehensive review of gelation and emulsification mechanisms could promote the development of meat products and improvement of meat processing technology.
乳化肉品因其独特的风味和高营养价值而成为关键的深加工产品。肌球蛋白展开后，疏水性基团暴露，肌球蛋白溶解，蛋白质聚集和热诱导凝胶形成。肌球蛋白可以形成界面蛋白质膜并包裹脂肪球。乳化脂肪球可能填充在热诱导凝胶网络中。因此，本综述旨在讨论热诱导凝胶化和界面吸附行为对油和水保持的影响。首先，从蛋白质构象和微观结构的角度阐明了热诱导凝胶化的机制。其次，阐述了乳化稳定性的机制及其影响界面吸附的因素以及局限性和挑战。最后，阐明了多层水凝胶在凝胶化和乳化中的结构特征和应用。可以得出结论，特征形态、空间构象和结构调整影响热诱导凝胶化和界面吸附行为。通过 pH 值、离子强度、氨基酸、油相特性和蛋白质相互作用来调整空间构象和微观结构，以改善油和水的保持。多层水凝胶有利于油和水的保持。对凝胶化和乳化机制的综合综述可以促进肉类产品的发展和肉类加工技术的改进。
