| 肉类成熟嫩化过程中的蛋白酶系及其作用 |
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| 引用本文： | 李永鹏,余群力.肉类成熟嫩化过程中的蛋白酶系及其作用[J].肉类研究,2010(5):8-12. |
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| 作者姓名： | 李永鹏 余群力 |
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| 作者单位： | 甘肃农业大学,食品科学与工程学院,甘肃,兰州,730070 |
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| 摘 要： | 阐述了几种与肉类成熟嫩化有关的主要蛋白酶系即钙蛋白酶系、组织蛋白酶系、蛋白酶体、丝氨酸肽酶系、细胞凋亡酶系,及其参与成熟嫩化的实验证据,并提出在该研究领域中引入多种酶系复合研究模型的建议。
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| 关 键 词： | 蛋白酶 肉类嫩化 成熟 肌原纤维蛋白 |
Proteolytic Enzyme Systems and Their Involvement in Meat Tenderization |
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| LI Yongpeng,YU Qunli.Proteolytic Enzyme Systems and Their Involvement in Meat Tenderization[J].Meat Research,2010(5):8-12. |
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| Authors: | LI Yongpeng YU Qunli |
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| Affiliation: | (College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China) |
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| Abstract: | The objective of this review is mainly to describe the endogenous proteolytic enzyme systems that may be involved in meat tenderization, and the experimental evidence available supports this involvement. In this text, the composite model based on various proteolytic enzyme systems should be proposed. |
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| Keywords: | protease meat tenderization aging myofibril protein |
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