【摘要】 研究菌源性胞外弹性蛋白酶对弹性蛋白、明胶、酪蛋白、大豆分离蛋白、牛血清白蛋白、卵白蛋白等的分解情况。表明菌源性胞外弹性蛋白酶对于弹性蛋白含量丰富的肉类有较强的水解力;对于较韧的肉类(牛肉、猪肉),其水解力可达59.9%,对于较嫩的肉类(鱼肉)水解力仅为22.8%。更多还原

【Abstract】 An experiment was made to study degradation of elastin, glutin, casein, soybean-extracted protein, bovine serum albumin and egg albumin by extracellular elastase of bacterial strains. The bacterial elastase showed a high hydrolyzing ability to degrade elastin-rich meat such as beef and pork and a low hydrolyzing ability to degrade meat with high tenderness such as fish, the hydrolyzing degree being 59.9% and 22.8%, respectively.更多还原