摘要
半胱氨酸蛋白酶在肉品加工中发挥着重要的作用。常见肉品中使用的植物半胱氨酸蛋白酶包括木瓜蛋白酶、菠萝蛋白酶、无花果蛋白酶、猕猴桃蛋白酶和生姜蛋白酶。这5种半胱氨酸蛋白酶在肉制品的嫩化、制备功能性产品或调味料的原料、改善肉制品风味方面作出了重要贡献。随着科技的发展,它们在肉制品加工中的应用范围和程度也得到了扩展。因此,文章梳理并综述了这5种植物半胱氨酸蛋白酶在肉制品加工方面的应用以及其发展趋势,旨在强调这些半胱氨酸蛋白酶在肉类加工中还存在巨大的内在潜力和提升空间,值得研究人员投入更多的精力去进一步探索和开发。
Cysteine proteases play an important role in meat processing.Common cysteine proteases from plants used in meat products include papain,bromelain,ficin,kiwi and ginger proteases.These five cysteine proteases have made important contributions in tenderizing meat products,preparing functional products or raw materials for seasonings,and improving the flavor of meat products.With the development of science and technology,the scope and extent of their application in meat processing have been further expanded.Therefore,the application of these five cysteine proteases in meat processing and their development trends are reviewed in this paper,in order to emphasize that these cysteine proteases still have great internal potential and improvement space in meat processing,which is worth researchers to devote more energy to further explore and develop.
作者
张琼
邹强
刘雨蝶
ZHANG Qiong;ZOU Qiang;LIU Yu-die(College of Food and Bioengineering,Chengdu University,Chengdu 610106,China)
出处
《中国调味品》
CAS
北大核心
2022年第10期189-191,197,共4页
China Condiment
关键词
半胱氨酸蛋白酶
肉品加工
应用
发展趋势
cysteine proteases
meat processing
application
development trends
