骨骼肌中蛋白水解酶的生化特性及其在肉质构中的作用(英文)  

Review on Biochemical Properties of Proteolytic Enzymes of Skeletal Muscle and Their Roles in Meat Texture Development

作　　者：徐大伦[1] 黄晓春[1] 王海洪[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《食品科学》2004年第8期191-196,共6页Food Science

摘　　要：本文综述了近十年来对肌肉中内源性蛋白酶作用的研究进展,着重介绍了在屠杀后的猪肉中蛋白水解酶对肉品质的影响。分述了组织蛋白酶B, D, E, H 和L、肌钙蛋白I、II、二肽基肽酶I, II, III ,IV、丙氨酰、精氨酰、亮氨酰及焦谷氨酰氨基肽酶以及它们在肉的质构中的作用。This manuscript reviewed research results from recent ten years regarding the role of endogenous proteinase of muscleespecially pork muscle in post mortem proteolysis affecting meat quality. Some biochemical properties of cathepsin B, D, E, Hand L, calpain I and calpain II, dipeptidyl peptidase I, II, III and IV, and alanyl-, arginyl-, leucyl, and pyroglutamyl aminopep-tidases were introduced and their roles in meat texture were discussed.

关 键 词：骨骼肌 蛋白水解酶 生化特性 猪肉 肉品质 组织蛋白酶 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]