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宰后肉嫩化的机制 酶假说与钙理论 被引量:4

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摘要 宰后肉的嫩化是由肌原纤维结构弱化以及结构蛋白和肌肉结缔组织降解引起 ,但肌原纤维结构弱化及结构蛋白降解是由 μ—calpain酶解作用还是由单纯Ca2 + 诱导作用引起 ,至今尚无定论 ,先后出现 μ—calpain酶假说和Ca理论 ,文章就这两种学说的观点作一比较。
出处 《肉类工业》 2001年第10期43-45,共3页 Meat Industry
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