【摘要】 生姜蛋白酶是从生姜中发现的一种植物蛋白酶,属于木瓜蛋白酶类,与木瓜蛋白酶、菠萝蛋白酶及猕猴桃蛋白酶共同组成4种重要植物蛋白酶。生姜蛋白酶的提取方法主要有沉淀法中的有机溶剂法、结合有机溶剂的盐法、单宁法,以及超滤法。生姜蛋白酶的嫩肉、澄清和凝乳等作用在食品领域已被广泛研究及应用,其酶学性质、相对分子质量分布及结构也进行了检测分析和研究。近期的部分研究还表明生姜蛋白酶的一些生物活性有潜在医药价值、具有广阔的应用前景。本文对生姜蛋白酶的提取分离与纯化、酶活性及分析检测、生物活性及应用等研究现状进行了概述,并对今后应重点加强的研究方向进行展望。更多还原

【Abstract】 Ginger protease is a kind of plant protease found in ginger, belonging to papain, and it is one of the 4 important plant proteases together with papain, bromelain andactinidin. The main extraction and separation methods of ginger protease are precipitation method, including organic solvent method, salt method, tannin method and ultrafiltration method. The functions of ginger protease such as tender meat, clarification and milk clotting have been widely researched and applied in the food field. Some detection analysis and research have also been carried out on its enzyme property, relative molecular masst distribution and structure. Recent studies also show that some biological activities of ginger protease have potential medical value and broad application prospects. This article summarized the research status of the extraction, separation and purification of ginger protease, enzyme activity and analysis, biological activity and application, and put forward some directions that should be strengthened in the future.更多还原