摘要
本文主要从发展历史、特性、检测技术以及在食品科学和动物科学中应用等方面对目前肌苷酸的研究现状进一概述,并简要介绍了影响肌苷酸降解和生成的酶系和工业中生产肌苷酸的方法原理。针对目前的研究进展,并从检测技术、遗传育种、食品加工和评价新鲜度方面提出需要进一步解决的问题和研究发展方向。
This paper mainly from the development history,characteristics,detection technology,and in food science and animal science applications introduced inosinic acid present status of research and gave a briefing on the impact of inosinic acid degradation and the generation and industrial enzyme inosine monophosphate production of principle.In view of the current progress of the studies,and from the testing technology,genetics and breeding,food processing and evaluation was made of fresh need to be further addredded the issue and further research and development direction.
出处
《肉类研究》
2007年第11期12-15,共4页
Meat Research
关键词
肌苷酸
检测
酶
新鲜度
IMP
testing
enzyme
freshness
