肉类研究2025，Vol.39Issue(11)：72-81,10.DOI:10.7506/rlyj1001-8123-20250125-025
内源蛋白酶对肉品风味的影响研究进展
Effects of Endogenous Proteases on Meat Flavor:A Review
摘要
Abstract
Endogenous proteases play a pivotal role in the formation of meat flavor by hydrolyzing muscle proteins,releasing flavor precursor substances such as polypeptides,small peptides,and free amino acids,thereby influencing both the non-volatile and volatile flavors of meat products.This article systematically reviews the mechanisms of action of endogenous proteases(e.g.,cathepsins,calpains,caspases,aminopeptidases,carboxypeptidases,and proteasomes)in the formation of meat flavor and its influencing factors.Studies have demonstrated that endogenous proteases contribute to the degradation of myofibrillar proteins,releasing flavor precursors,which participate in the Maillard reaction and Strecker degradation,consequently promoting the formation of the characteristic flavor of meat.The aim of this review is to provide insights into the contribution of endogenous proteases to meat flavor.While the role of endogenous proteases in the generation of non-volatile flavor compounds has been extensively studied,the mechanism by which they affect volatile flavor compounds needs further investigation.关键词
肉品/内源蛋白酶/水解/风味Key words
meat products/endogenous proteases/hydrolysis/flavor分类
轻工纺织引用本文复制引用
刘丽萍,郝丹妮,张新笑,卞欢,李鹏鹏,王道营,徐为民..内源蛋白酶对肉品风味的影响研究进展[J].肉类研究,2025,39(11):72-81,10.基金项目
江苏省自然科学基金面上项目(BK20242005) （BK20242005）
国家现代农业(肉鸡)产业技术体系建设专项(CARS-41) （肉鸡）
"十四五"国家重点研发计划重点专项(2022YFD2100505-01) （2022YFD2100505-01）
