内源蛋白酶在肉嫩化中的作用(综述)

doi:10.7506/rlyj1001-8123-199902001

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Abstract This paper reviewed two categories of endogeneous proteases,i.e.,Calpains and Lysosomal Cathepsins concerning meat tenderization.Meanwhile,their classification,factors affecting activities,contribution to meat tenderization,isolation and purification as well as methods of assay of activities were interpreted,too .

Key words： Calpains Lysosomal Cathepsins Tenderization

:	TS201.2
	TS201.2

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	Huang Ming
	Luo Xin

Cite this article:

Huang Ming,Luo Xin. Role of Endogeneous Proteases in Meat Tenderization[J]. Meat Research, 1999, 13(2): 9-11.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199902001 OR https://www.rlyj.net.cn/EN/Y1999/V13/I2/9

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