| 肌肉内源蛋白酶及其在干腌火腿加工过程中的作用 |
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| 引用本文： | 赵改名,周光宏,徐幸莲. 肌肉内源蛋白酶及其在干腌火腿加工过程中的作用[J]. 食品与发酵工业, 2003, 29(4): 70-75 |
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| 作者姓名： | 赵改名 周光宏 徐幸莲 |
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| 作者单位： | 南京农业大学农业部农畜产品加工及产品质量控制重点实验室,南京,210095 |
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| 基金项目： | 国家“8 63”计划 :“中国传统及特色食品和畜产品生物技术与产品开发”资助项目 (No.2 0 0 2AA 2 4 80 31 ) |
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| 摘 要： | 综述了组织蛋白酶和钙激活中性蛋白酶的性质、水解能力、抑制剂及其影响因素的研究进展 ,并对国外就其在干腌火腿加工过程中的活性变化及其与火腿加工质量关系的研究结果进行了总结 ,有助于我国正在进行的传统肉制品加工工艺现代化改造
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| 关 键 词： | 干腌火腿 组织蛋白酶 钙激活中性蛋白酶 |
| 修稿时间： | 2002-11-11 |
Muscle Endo-proteinases and Their Effects in Dry-cured Ham Processing |
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| Zhao Gaiming Zhou Guanghong Xu Xinlian. Muscle Endo-proteinases and Their Effects in Dry-cured Ham Processing[J]. Food and Fermentation Industries, 2003, 29(4): 70-75 |
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| Authors: | Zhao Gaiming Zhou Guanghong Xu Xinlian |
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| Abstract: | The research documents on the characters, hydrolyzing capacities, inhibitors and influencing factors of cathepsins and calpains are reviewed, and the research results made by foreign meat specialists on changes of these proteinase activities during dry cured ham processing and their relationships to ham quality are summarized. The article is supposed to be helpful to the on going projects aiming at modernizing the technology of traditional Chinese meat products. |
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| Keywords: | dry cured ham cathepsin calpain |
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