【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。更多还原

【Abstract】 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.更多还原