乳及乳制品中蛋白酶检测技术研究进展
Advances in Techniques for Protease Detection in Milk and Milk Products
梁建英 1唐烁 1刘丽君 1黄晓燕 1岳虹 1胡文慧 1李翠枝1
作者信息
- 1. 内蒙古伊利实业集团股份有限公司,内蒙古 呼和浩特 010110
- 折叠
摘要
乳中的蛋白酶对乳制品的风味及品质影响较大,尤其对乳品的货架期影响严重,但目前关于乳制品中蛋白酶活性的检测技术并没有统一的标准参照.本文详细介绍牛乳中蛋白酶的来源、种类及特点,总结牛乳中不同种类蛋白酶活性检测研究进展,指出乳中蛋白酶活性的精准检测技术对乳品生产及品质保障的重大意义.
Abstract
The proteases in cow's milk have a great influence on the flavor and quality,especially on the shelf life of dairy products,but there is no uniform reference standard for the detection of protease activity in dairy products.This paper elaborates the sources,types and characteristics of protease in cow's milk,and summarizes recent progress in the detection of the activity of different types of protease in cow's milk,pointing out that the precise detection of protease activity in milk has great significance for dairy production and quality assurance.
关键词
乳/蛋白酶/纤溶酶/组织蛋白酶/胞外蛋白酶Key words
milk/protease/plasmin/cathepsin/extracellular proteases引用本文复制引用
基金项目
内蒙古自治区重点研发和成果转化计划项目(2023YFHH0093)
出版年
2024
国家科技期刊平台
NSTL
万方数据