Muscle Proteins
2018
Boland, Mike | Kaur, Lovedeep | Chian, Feng Ming | Astruc, Thierry | Massey University | Qualité des Produits Animaux (QuaPA) ; Institut National de la Recherche Agronomique (INRA)
Muscle proteins, usually in the form of meat and meat products, form an important part of many diets. Muscle is a highly structured tissue, derived mostly from the structures of its component proteins. Muscle proteins can be divided into three classes: the myofibrillar proteins (50% to 60%), including the contractile proteins (actin and myosin) that make up much of the protein and structure in muscle, and provide motive power to the animal when alive, together with some regulatory and structural proteins; the stromal proteins (collagen and other structural proteins – 10% to 20%) that make up the connective tissue framework within which the myofibrillar proteins function, and the sarcoplasmic proteins (about 30%) that enable the muscle cells metabolic functions.The processing and preparation of meat causes denaturation of some of the meat proteins, resulting in changes in appearance, texture and water-holding capacity of the meat proteins, leading to different consumer perceptions and likings of the prepared meat dish.Muscle protein is a high-quality source of protein nutrition, with a good balance of dietary essential amino acids and high digestibility.
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