影响肉质嫩度calpain基因的研究进展  

Research Advances in Calpain Gene Influencing Carneous Tenderness

作　　者：李静[1] 严昌国[1] 金鑫[1] 沈岩[1] 

机构地区：[1]延边大学农学院,吉林龙井133400

出　　处：《吉林畜牧兽医》2008年第8期13-15,共3页Jilin Animal Husbandry and Veterinary Medicine

摘　　要：钙蛋白酶是一种存在于细胞内的非溶酶体性的限制性蛋白水解酶,在宰后肉质的嫩化和肉质的改善过程中起着重要的作用,本文对钙蛋白酶分类、结构、调节作用、嫩化机制及分离纯化方法等方面进行了阐述。Calpain, one of the intracellular non-lysosome limited proteolytic enzymes which plays a very important part of fleshy tenderization after being butchered. The classification, formation, regulative function, mechanisms of mechanisms and the separate and depurate methods of the calpain were expounded-in this text.

关 键 词：钙蛋白酶 肉质嫩化 研究进展 

分 类 号：S814.8[农业科学—畜牧学]