| 海参体壁自溶机制及其控制技术的研究进展 |
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| 引用本文： | 吕兴霜,张永勤,王鹏博,张凤国.海参体壁自溶机制及其控制技术的研究进展[J].食品工业科技,2020,41(3):327-331. |
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| 作者姓名： | 吕兴霜 张永勤 王鹏博 张凤国 |
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| 作者单位： | 青岛科技大学化工学院, 山东青岛 266042 |
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| 基金项目： | 青岛市民生科技计划项目(17-6-3-28-gx)。山东省自然科学基金(ZR2017MC018) |
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| 摘 要： | 海参作为海产品中的名贵滋补品,具有较高的商业价值,却极易受到外界刺激而迅速自溶,造成严重的经济损失。本文综述了海参体壁的组成及其在自溶过程中的变化,以海参内源酶为研究基点综述了引起海参自溶的原因和海参自溶的控制技术,并针对海参自溶的研究策略进行了展望。
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| 关 键 词： | 海参 自溶 体壁 多糖水解酶 蛋白酶 |
| 收稿时间： | 2019-05-27 |
Research Progress of Autolytic Mechanism and Control Technique of Sea Cucumber Body Wall |
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| LV Xing-shuang,ZHANG Yong-qin,WANG Peng-bo,ZHANG Feng-guo.Research Progress of Autolytic Mechanism and Control Technique of Sea Cucumber Body Wall[J].Science and Technology of Food Industry,2020,41(3):327-331. |
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| Authors: | LV Xing-shuang ZHANG Yong-qin WANG Peng-bo ZHANG Feng-guo |
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| Affiliation: | College of Chemical Engineering, Qingdao University of Science & Technology, Qingdao 266042, China |
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| Abstract: | Sea cucumber,as a traditional tonic seafood,has high commercial value. But it can easily be stimulated by external factors,resulting in rapid autolysis and serious economic losses. In this paper,the compositions of the body wall of sea cucumber and their changes during autolysis are reviewed. The autolytic mechanisms of sea cucumber are summarized and the control techniques of the autolysis are introduced targeting on the endogenous enzymes. The research strategies focused on the autolysis are put forward. |
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