| 内源性蛋白酶在宰后猪肉成熟过程中的作用 |
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| 引用本文： | 谢婷,李诚.内源性蛋白酶在宰后猪肉成熟过程中的作用[J].肉类研究,2008(6). |
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| 作者姓名： | 谢婷 李诚 |
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| 作者单位： | 四川农业大学食品科学系,四川,雅安,625014 |
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| 摘 要： | 本文分别阐述了两类内源性蛋白酶,即钙蛋白酶和溶酶体组织蛋白酶的结构、性质、影响酶活性的因素及其在猪肉成熟过程中的作用,认为在猪肉宰后成熟过程中,钙蛋白酶发挥的作用更显著。
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| 关 键 词： | 钙蛋白酶 溶酶体组织蛋白酶 嫩度 |
Effect of Endogeneous Proteases during Post-mortem Conditioning of Pork |
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| Xie Ting,Li Cheng.Effect of Endogeneous Proteases during Post-mortem Conditioning of Pork[J].Meat Research,2008(6). |
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| Authors: | Xie Ting Li Cheng |
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| Abstract: | This paper mainly reviewed two categories of endogeneous proteases—calpains and lysosotmal cathepsins, including the structures, characters, influencing factors and the effect during postmortem conditioning of pork of cathepsins and calpains,and considered that the effect of calpain during postmortem conditioning of pork is more important. |
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| Keywords: | Calpains Lysosomal Cathepsins Tenderness |
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