基于多糖调节肌原纤维蛋白凝胶特性的研究进展

肌原纤维蛋白（myofibrillar protein，MP）作为肌肉中具有重要生物学功能的结构蛋白，能单独形成凝胶或作为凝胶的主要部分。MP的凝胶作用机理及凝胶特性已成为肉类科学研究的热点。明确各种添加剂对肉制品品质的影响，为开发健康的低脂肉制品提供依据。多糖具有良好的生物相容性且来源广泛、价格低廉，被广泛用于改善肉制品的品质。然而，目前多糖调节MP凝胶特性的研究并没有得到较为全面的归纳与总结。故本文概括了多糖的定义、分类以及功能特性，总结了多糖对MP凝胶特性的影响以及多糖在肉制品中的应用，以期为低脂肉制品的生产提供理论依据，并提出未来的研究方向。

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

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.