摘要
鱼糜加工过程中易发生凝胶劣化现象,这主要是由于鱼肉中存在的内源性蛋白酶所致。组织蛋白酶作为重要的内源性蛋白酶之一,具有较强的内肽酶活性和热稳定性。综述了鱼肉中存在的组织蛋白酶种类和活性影响因素,及其引起鱼糜凝胶劣化的作用机理,并介绍了相关的组织蛋白酶抑制剂。
The gel softening has been found during the process of surimi,which is induced by endogenous proteases.As one of the important endogenous proteases,cathepsins have high levels of endopeptidase activity and heat stability.In this paper,the distribution and impact factors of cathepsins and their effects on the gel formation of surimi were summarized.Moreover,the cathepsins inhibitors were also discussed.
出处
《食品科技》
CAS
北大核心
2010年第9期164-167,共4页
Food Science and Technology
基金
国家863项目(2007AA09Z442)
浙江省自然科技基金项目(Y307132)
