摘要
纤维蛋白溶解酶是牛乳中主要的内源酶,它与纤维蛋白溶解酶原、纤维蛋白溶解酶原激活剂、纤维蛋白溶解酶原激活剂抑制剂和纤维蛋白溶解酶原抑制剂等构成了纤维蛋白溶解酶体系。任何激活纤维蛋白溶解酶原的因素都可以提高纤维蛋白溶解酶的活性,从而对乳制品的品质产生影响,如UHT奶的凝胶化、变苦及干酪成熟、风味变化等。除了热处理会使纤维蛋白溶解酶体系发生变化外,高压处理、外源蛋白酶都会对其产生一定的影响,从而对乳品品质产生作用。对纤维蛋白溶解酶体系动力学变化的研究,为纤维蛋白溶解酶的变性提供了理论依据,也为研究乳品品质变化提供了动力学参数。
Plasmin is the main endogenous enzyme in milk. Plasmin, plasminogen, plasminogen activator, plasminogen activator inhibitor and plasminogen inhibitor constitute plasmin system. Any factors that activate plasminogen can increase plasmin activity, and thus affect the quality of dairy products, such as gelation, bitterness of UHT milk, cheese curing and flavorchanges etc. Apart from heat treatment, high pressure processing and exogenous enzyme can change plasmin system, and thus affect quality of milk products. Research on kinetic changes of plasmin system can provide the theoretical basis for denaturation of plamin, as well as provide the kinetic parameters for research on quality changes of milk products.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第9期624-626,共3页
Food Science
