摘要
钙蛋白酶系统作为影响肉嫩度的重要因素引起了科研人员的广泛关注。钙蛋白酶系统是高度可调的复杂系统,包括钙激活酶、钙激活酶抑制蛋白和钙激活酶激活蛋白,三者相互作用,共同调控宰后肉的嫩化。本文综述了钙蛋白酶系统的结构及功能,并在此基础上阐述了其影响肉嫩度的作用机理。
The calpain system is very important for meat tenderness,which many insearchers pay attention to these years.The calpain system,which consists of calpain,calpastatin and calpain activator,is very complicated.The paper reviews the structure and functions of calpain system.The mechnism of calpain system influencing tenderness is also discussed.
出处
《食品研究与开发》
CAS
北大核心
2006年第4期87-89,共3页
Food Research and Development
