摘要
本文分别阐述了两类内源性蛋白酶,即钙蛋白酶和溶酶体组织蛋白酶的结构、性质、影响酶活性的因素及其在猪肉成熟过程中的作用,认为在猪肉宰后成熟过程中,钙蛋白酶发挥的作用更显著。
This paper mainly reviewed two categories of endogeneous proteases—calpains and lysosotmal cathepsins, including the structures, characters, influencing factors and the effect during postmortem conditioning of pork of cathepsins and calpains,and considered that the effect of calpain during postmortem conditioning of pork is more important.
出处
《肉类研究》
2008年第6期11-14,21,共5页
Meat Research
