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Position: Home > Articles > Research Progress of Autolytic Mechanism and Control Technique of Sea Cucumber Body Wall Science and Technology of Food Industry 2020 (3) 327-331

海参体壁自溶机制及其控制技术的研究进展

作  者:
吕兴霜;张永勤;王鹏博;张凤国
单  位:
青岛科技大学化工学院
关键词:
海参;自溶;体壁;多糖水解酶;蛋白酶
摘  要:
海参作为海产品中的名贵滋补品,具有较高的商业价值,却极易受到外界刺激而迅速自溶,造成严重的经济损失。本文综述了海参体壁的组成及其在自溶过程中的变化,以海参内源酶为研究基点综述了引起海参自溶的原因和海参自溶的控制技术,并针对海参自溶的研究策略进行了展望。
译  名:
Research Progress of Autolytic Mechanism and Control Technique of Sea Cucumber Body Wall
作  者:
LV Xing-shuang;ZHANG Yong-qin;WANG Peng-bo;ZHANG Feng-guo;College of Chemical Engineering,Qingdao University of Science & Technology;
关键词:
sea cucumber;;autolysis;;body wall;;polysaccharide hydrolase;;protease
摘  要:
Sea cucumber,as a traditional tonic seafood,has high commercial value. But it can easily be stimulated by external factors,resulting in rapid autolysis and serious economic losses. In this paper,the compositions of the body wall of sea cucumber and their changes during autolysis are reviewed. The autolytic mechanisms of sea cucumber are summarized and the control techniques of the autolysis are introduced targeting on the endogenous enzymes. The research strategies focused on the autolysis are put forward.

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