摘要
综述了近年来有关细胞凋亡酶在肉成熟过程中的研究新进展,包括:细胞凋亡酶的种类、激活途径,对蛋白水解作用的调控机制,细胞凋亡酶参与蛋白水解的不同途径,细胞凋亡酶与钙蛋白酶之间的相互作用。从多方面论证肉品成熟过程中细胞死亡的主要方式为细胞凋亡;同时,就细胞凋亡酶在肉品成熟中的作用机制提出一些新思路。
Study progress on caspase during meat aging in recent years was reviewed in this article,including kinds of caspase,activation pathway,the regulation mechanisms of proteolysis,different apoptosis pathway during protein hydrolysis and the interaction between caspase and calpain. It was also demonstrated from multiaspect that apoptosis was a main mode for cell death during meat aging process. At the same time,some new ideas about the action mechanism of caspase in meat aging was proposed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第5期272-276,共5页
Food and Fermentation Industries
基金
甘肃省自然基金(1308RJ2A268
145RJZA172)
国家自然科学基金(31460433
31560700)
兰州市人才创新创业专项(2014-2-11)
