Asghar A, Samejima K, Yasui T
Crit Rev Food Sci Nutr. 1985;22(1):27-106. doi: 10.1080/10408398509527408.
Recent advances in muscle biology concerning the discoveries of a large variety of proteins have been described in this review. The existence of polymorphism in several muscle proteins is now well established. Various isoforms of myosin not only account for the difference in physiological functions and biochemical activity of different fiber types or muscles, but also seem to differ in functional properties in food systems. The functionality of various muscle proteins, especially myosin and actin in the gelation process in modal systems which simulate structured meat products, is discussed at length. Besides, the role of different subunits and subfragments of myosin molecule in the gelation mechanism, and the various factors affecting heat-induced gelation of actomyosin in modal systems are also highlighted. Finally, the areas which need further investigation in this discipline have been suggested.
本综述介绍了肌肉生物学领域近期在发现多种蛋白质方面取得的进展。现在已经充分证实了几种肌肉蛋白质中存在多态性。肌球蛋白的各种同工型不仅解释了不同纤维类型或肌肉在生理功能和生化活性上的差异，而且在食品体系中的功能特性似乎也有所不同。本文详细讨论了各种肌肉蛋白质，尤其是在模拟结构化肉制品的模型体系中凝胶化过程中的肌球蛋白和肌动蛋白的功能。此外，还强调了肌球蛋白分子不同亚基和亚片段在凝胶化机制中的作用，以及在模型体系中影响肌动球蛋白热诱导凝胶化的各种因素。最后，提出了该学科需要进一步研究的领域。
