木瓜蛋白酶的提取及应用研究进展  

Progress of Extraction and Application of Technology of Papain

作　　者：赵电波[1] 陈茜[1] 张丽尧[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《肉类研究》2010年第11期19-23,共5页Meat Research

摘　　要：本文主要介绍木瓜蛋白酶的组成,重点阐述提取方法、提取工艺的研究进展,进一步介绍木瓜蛋白酶在食品工业特别是在食品加工中的应用,并对其在医药、化工及未来食品加工方面的应用前景进行展望。The composition of papain was described, and its extraction methods, research of extraction technology had been highlighted. Applications of papain in food industry, particularly in food processing it was further described, and its applications in pharmaceutical, chemical industry and the future prospects of food processing have been prospected in this article.

关 键 词：木瓜蛋白酶 提取工艺 食品加工 应用 

分 类 号：TS201.25[轻工技术与工程—食品科学]