| 内源蛋白酶在肉嫩化中的作用(综述) |
| |
| 引用本文： | 黄明,罗欣.内源蛋白酶在肉嫩化中的作用(综述)[J].肉类研究,1999(2):9-11,14. |
| |
| 作者姓名： | 黄明 罗欣 |
| |
| 作者单位： | 山东农业大学食品科学系,泰安,271018 |
| |
| 摘 要： | 本文阐述了与肉成熟有关的两类蛋白酶，即钙激活蛋白酶和溶酶体组织蛋白酶，并分别就两类酶的分类、影响酶活性的因素、在肉嫩化中的作用、分离提纯及活性测定方法等作了介绍。
|
| 关 键 词： | 钙激活蛋白酶 溶酶体组织蛋白酶 嫩化 |
Role of Endogeneous Proteases in Meat Tenderization |
| |
| Huang Ming,Luo Xin.Role of Endogeneous Proteases in Meat Tenderization[J].Meat Research,1999(2):9-11,14. |
| |
| Authors: | Huang Ming Luo Xin |
| |
| Abstract: | This paper reviewed two categories of endogeneous proteases,i.e.,Calpains and Lysosomal Cathepsins concerning meat tenderization.Meanwhile,their classification,factors affecting activities,contribution to meat tenderization,isolation and purification as well as methods of assay of activities were interpreted,too . |
| |
| Keywords: | Calpains Lysosomal Cathepsins Tenderization |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
