关键词: 嫩化, 组织蛋白酶, 溶酶体

Abstract:

Experimental data extensively suggest that the proteolysis of endogenous proteases is the key reason for meat tenderization. Cathepsin is one of these proteases, and it has the proteolytic function. This article briefly described the stability of lysosomal cathepsins and their expression in myofibrillar. Also, the classification of cathepsins, influence factors on their activities, their contribution to meat tenderization, their isolation and purification, methods for assaying activities as well as their application prospect were discussed in this article.

Key words: tenderization, cathepsin, lysosome