Research Progress of Cellulose Modification and its Application in Meat Products
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Abstract:
Cellulose is a kind of abundant and renewable resource in nature. However, it is difficult to dissolve natural cellulose in most solvents due to its intra- and inter-molecular hydrogen bonding and its highly crystalline aggregate structure, which limits the development and application of cellulose. The modification of cellulose, while being capable of retaining its original characteristics, enabled new properties such as reduced crystallinity and degree of polymerization through introducing active functional groups such as hydroxyl, amide, and amino groups, thereby endowing products with high quality during food production and extensive attention from domestic and international scholars. This article summarizes the types and characteristics of modified cellulose, as well as the interactions between modified cellulose and meat proteins and its application in meat products. The currently existing problems and the future development directions were also put forward to provide references for further research on modified cellulose and promote the value-added utilization of cellulose.
