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| Progress in Research on Effects of Phospholipase A2 on Meat Products |
| LIU Yu, XU Jiamei, LI Jinling, LI Pengpeng, MA Jingjing, GENG Zhiming, WANG Daoying, XU Weimin |
| 1.College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China; 2.Agricultural Products Processing Institute, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China |
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Abstract Phospholipase A2 (PLA2) is an important endogenous enzyme involved in lipid hydrolysis. It can specifically hydrolyze the unsaturated fatty acids at the sn-2 position of phospholipids in the cell membrane, changing the cell membrane structure and thus affecting its function. PLA2 plays an important role in lipid hydrolysis during meat storage and processing, which affects the quality of meat. At present, there are few reviews on PLA2 and its role in raw meat and meat products in China. In this paper, the general properties of PLA2 and its relationship with meat products are reviewed. The structural classification of PLA2, the methods for the extraction and purification of PLA2, and its role in the hydrolysis and oxidation of raw meat are summarized, and the factors influencing the effect of PLA2 on meat quality are described.
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2022, Vol. 36 
