微生物外源酶对发酵肉制品品质的影响  

The Influence of Microbial Enzymes on the Quality of Fermented Meat Products

作　　者：王敏[1] 李梦璐[1] 葛庆丰[1] 吴满刚[1] 汪志君[1] 于海[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品与发酵工业》2012年第10期134-139,共6页Food and Fermentation Industries

基　　金：江苏省苏北科技发展计划(BC2010429);南通市科技局农业产业化计划项目(CL2010003);江苏省普通高校研究生科研创新计划项目(CXLX11-1016)

摘　　要：发酵肉制品的品质特性和微生物外源酶的作用息息相关,蛋白酶、脂肪酶降解蛋白质和脂肪,产生对品质有积极影响的小分子物质,而谷氨酰胺转胺酶、过氧化氢酶、硝酸盐还原酶也对品质的形成起到了协助作用。文中针对微生物源酶与发酵肉制品中蛋白质及脂肪等降解的关系进行了综述。The quality characteristic of fermented meat enzymes, and protease and lipase could degrade protein and icant influence on the quality. Moreover, transglutaminase, formation of the quality of products. This review was about degradation of protein and fat in fermented meat products. products was closely related to the function of microbial fat to produce several small molecules which had a signif- catalase, and nitrate reductase also gave assistance to the the relationship between the micirobial enzymes and the

关 键 词：发酵肉制品 品质特性 微生物外源酶 蛋白质 脂肪 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]