肉制品中热休克蛋白及其对肉嫩度的影响研究进展

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AReview theImpact Heat Shock Proteins on the Tenderness Meats

HE Hongjing12，LIU Dengyong1*，ZHANG Muhan2*， WANG ² （1. 2. s，Nanjing ）

Abstract： Tenderness is one the most important quality indexes meat products.Meat tendernessis afected by many pre- post-slaughter factors.Heat shock proteins （HSPs）are highlyconserved proteins produced bythe body inresponse to stress.Theyareclasified into many types have various biological functionssuchasactingasmolecularchaperones. Recent studies have shown that HSPs can regulate meat tendernessduring postmortem aging by inhibiting myibrillar proteindegradation，modulatingcellapoptosisaffctingproteaseactivity.Intispaper，thecorelationbetweenHPs meattenderness isreviewed，iming toprovideareferenceforfurtherstudies tounderstthemechanismbehindthe influence HSPs on meat tenderness，improve meat quality develop new processing technologies.

Keywords：heat shock proteins;meat tenderness;calpain; apoptotic enzyme DOI：10.7506/rlyj1001-8123-20250427-126

中图分类号：TS251.1

文献标志码：A 文章编号：1001-8123（2026）03-0069-07

引文格式：

何泓静，刘登勇，张牧焓，等.肉制品中热休克蛋白及其对肉嫩度的影响研究进展[J].肉类研究，2026，40（3）：69-75.DOI：10.7506/rlyj1001-8123-20250427-126. http：//www.rlyj.net.cnHE Hongjing，LIU Dengyong，ZHANG Muhan，etal.Areview the impact heat shock proteinsonthetendernesmeat products[J].MeatResearch，2026，40（3）：69-75.DOI：10.7506/rlyj1001-8123-20250427-126.htp：//www.rlyj.et.cn

热休克蛋白（heat shock proteins，HSPs）是一种高度保守的蛋白质，由高温和其他应激源诱导，在细菌和哺乳动物中广泛存在。（剩余21444字）