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頁籤選單縮合
題 名 | Contribution of Muscle Proteinases to Meat Tenderization=蛋白酶對肌肉嫩化之影響 |
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作 者 | 江善宗; | 書刊名 | Proceedings of the National Science Council : Part B, Life Science |
卷 期 | 22:3 1998.07[民87.07] |
頁 次 | 頁97-107 |
分類號 | 463 |
關鍵詞 | 蛋白酶; 肌肉嫩化; Meat texture; Proteinase; Calpain; Cathepsin; Meat tenderness; Tenderization; |
語 文 | 英文(English) |
英文摘要 | The exact mechanisms involved in the postmortem meat tenderization process and the nature of changes associated with improvement in tenderness are complex and not fully understood. Based on the relevant evidence thus far obtained, the focus of this review is on clarifying the factors affecting meat tenderness, particularly the toughening and tenderness phases, possible endogenous proteinases involved in meat tenderization and how these proteinases contribute to meat tenderization. Of the different bio-chemical and ultrastructural changes occurring in the meat tenderization process, myofibril disruption at the Z-disk and contractile proteins are discussed in detail. This myofibril disruption can perhaps be ascribed to the synergistic action of calcium- dependent proteinases (both m- and m-calpains) and lysosomal proteinases, especially the cathepsins B and L. |
本系統中英文摘要資訊取自各篇刊載內容。