鱼糜中主要内源蛋白酶的研究进展  

Advances in Researches of Main Endogenous Proteases in Surimi

作　　者：胡小喜[1] 段杉[1] 汤成正[1] 李婷[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《农产品加工（创新版）（中）》2014年第2期52-54,61,共4页Farm Products Processing

摘　　要：制作鱼糜制品的过程中由于内源蛋白酶的作用,经常发生凝胶劣化现象,导致鱼糜制品品质下降。就鱼糜中组织蛋白酶和丝氨酸蛋白酶两大内源蛋白酶特性进行介绍,并分析鱼糜加工过程中漂洗、加热方式和食品添加剂对鱼糜内源蛋白酶的影响,为控制鱼糜加工过程中的凝胶劣化现象提供一定参考。Due to the gel degradation by endogenous proteases in fish, surimi gel modori often occurs in the surimi production. In this paper, the two main endogenous proteases of cathepsin and serine protease in the surimi are characterized, and the effect of washing method, heating processing and food additives on the two main endogenous proteases is analyzed, as to offer some reference to the measures to well restrain the gel degradation in the surimi production.

关 键 词：鱼糜 内源蛋白酶 组织蛋白酶 丝氨酸蛋白酶 凝胶劣化 控制措施 

分 类 号：TS254.55[轻工技术与工程—水产品加工及贮藏工程]