摘要
综述了生姜蛋白酶的提取纯化及其蛋白质与酶学性质的研究进展,阐述了目前生姜蛋白酶在肉类嫩化、酒类澄清以及乳制品加工中的应用;提出了有待进一步研究的问题,并对其在食品中的应用前景进行了展望。
The research progress of extraction,purification of ginger protease and its protein and enzyme properties was summarized in this paper.The application of ginger protease in meat tenderization,wine clarification and dairy products was reviewed in this paper.The existed problem and prospect of its application in food processing was pointed out in this paper.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第12期406-409,共4页
Science and Technology of Food Industry
基金
国家自然科学基金项目(30471217,30871765)
广东省科技计划项目(2005B20401002)
关键词
生姜蛋白酶
提取
性质
食品加工
ginger protease
extraction
properties
food processing
