摘要
纤维蛋白溶解酶是溶解血纤维蛋白凝块的药物。近年来在许多不同的亚洲传统酿造食品如日本纳豆、豆腐、泡菜、韩国大豆酱、食用磨菇酱、发酵虾酱和酱油等中均发现含有纤维蛋白溶解酶,并且从中分离纯化出这种酶。本文重点介绍纳豆激酶、豆豉纤溶酶和发酵虾酱等纤溶酶的生物化学特性。
Fibrinolytic enzymes are agents that dissolve fibrin clots. Recently many food derived fibrinolytic enzymes have been found in various traditional asian foods, such as Japanese Natto, Tofuyo, Korean Chungkook-Jang, soy sauce, edible honey mushroom, fermented shrimp paste, and Chinese douchi, and have been purified from these foods. In this paper, physiochemical properties of nattokinase and other fibrinolytic enzyme isolated from douchi or from fermented shrimp paste have been introduced.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期449-453,共5页
Food Science
关键词
纤维蛋白溶解酶
发酵食品
生化特性
fibrinolytic enzymes
fermented foods
physiochemical properties
