摘要
钙蛋白酶是一种存在于细胞内的非溶酶体性的限制性蛋白水解酶,在宰后肉质的嫩化和肉质的改善过程中起着重要的作用,本文对钙蛋白酶分类、结构、调节作用、嫩化机制及分离纯化方法等方面进行了阐述。
Calpain, one of the intracellular non-lysosome limited proteolytic enzymes which plays a very important part of fleshy tenderization after being butchered. The classification, formation, regulative function, mechanisms of mechanisms and the separate and depurate methods of the calpain were expounded-in this text.
出处
《吉林畜牧兽医》
2008年第8期13-15,共3页
Jilin Animal Husbandry and Veterinary Medicine
关键词
钙蛋白酶
肉质嫩化
研究进展
calpain
cameous tenderization
research advance
