应用于肉品嫩化的组织蛋白酶的研究进展

大量研究表明，成熟嫩化过程是肌肉内源蛋白水解酶的作用所致。组织蛋白酶是其中一个重要的内源蛋白，可以水解肌原纤维。本文简要介绍了溶酶体中的组织蛋白酶，以及其稳定性和在骨骼肌中的表达特性。并且就组织蛋白酶的分类、影响其活性的因素、在肉嫩化中的作用、分离提纯、活性测定方法及应用前景等作了介绍。

Research Progress on Lysosomal Cathepsins Applied in Meat Tenderization

Experimental data extensively suggest that the proteolysis of endogenous proteases is the key reason for meat tenderization. Cathepsin is one of these proteases, and it has the proteolytic function. This article briefly described the stability of lysosomal cathepsins and their expression in myofibrillar. Also, the classification of cathepsins, influence factors on their activities, their contribution to meat tenderization, their isolation and purification, methods for assaying activities as well as their application prospect were discussed in this article.