关于“木瓜蛋白酶作为食品嫩化剂用于埃塞俄比亚食品加工的范围和机遇”的综述
DOI:
https://doi.org/10.18686/zhfnc.v1i2.83关键词:
生物催化；半胱氨酸蛋白酶；酶生物技术；固定化；工业加工木瓜蛋白酶摘要
食品保鲜的基本目标是在储存过程中限制微生物的发展，从而延长保质期并降低食物中毒的风险。水果和蔬菜是人类饮食的重要补充，因为它们含有维持健康所需的维生素、矿物质和纤维。木瓜含有一种被称为木瓜蛋白酶的蛋白质分解酶，这种酶可用于各种食品加工程序，以分解蛋白质。本综述旨在仔细研究木瓜蛋白酶的提取方法，采用研磨和超声波提取技术，并确定木瓜蛋白酶作为防腐剂在未来研究中的应用。由于木瓜果实中含有半胱氨酸蛋白酶，因此可作为药理学和医学的重要工具。木瓜种子、果实和果实中都含有木瓜碱，这是一种生物碱，味道苦涩，具有强效的心脏抑制作用。食品保鲜的主要目的是保持食品的营养价值，同时还能保持其外观和延长其保质期。由于木瓜广受欢迎，且具有很高的食用价值和营养价值，因此有必要在水果中添加最佳的保鲜酶。酵素已发展成为众多行业的重要工具，其中最主要的是食品和动物饲料、生物燃料、洗涤剂、纺织品、纸浆和造纸。
参考
Chandrasekaran M. Enzymes in Food and Beverage Processing, 1st ed. CRC Press; 2016.
Ayele L, Etissa E, Dagnew A, et al. Development of hermaphrodite papaya (Carica papaya L.) varieties for production in Ethiopia. Academic Research Journal of Agricultural Science and Research 2017; 5(7): 561–569.
Hailemariam T, Aregahegn A, Bekele T, Madhusudhan A. Investigation of the levels of selected metals in edible and medicinal fruits grown in Dilla, Ethiopia. Research Journal of Chemical and Environmental Sciences 2015; 3(4): 44–53.
Yogiraj V, Goyal PK, Chauhan CS, et al. Carica papaya Linn: An overview. International Journal of Herbal Medicine 2014; 2(5): 1–8.
Varmudy V. Papaya: Waiting for a planned commercial strategy. Facts For You, May 2011, pp. 16–18.
Tigist M, Getnet B, Beza K, et al. Extraction and purification of papain enzyme from papaya leaf and the phytochemical components of the leaf. Tigist et al Biotechnology International 2016; 9(8): 176–184.
Lambri M, Roda A, Dordoni R, et al. Mild process for dehydrated food-grade crude papain powder from papaya fresh pulp: Lab-scale and pilot plant experiments. Chemical Engineering Transactions 2014; 38: 7–12. doi: 10.3303/CET1438002
Pathak PD, Mandavgane SA, Kulkarni BD. Waste to wealth: A case study of papaya peel. Waste and Biomass Valorization 2019; 10: 1755–1766. doi: 10.1007/s12649-017-0181-x
Paul B, Nasreen M, Sarker A, Islam MR. Isolation, purification and modification of papain enzyme to Ascertain industrially valuable nature. International Journal of Bio-Technology and Research (IJBTR) 2013; 3(5): 11–22.
Akpan IP, Omojola AB. Quality attributes of crude papain injected beef. Journal of Meat Science and Technology 2015; 3(4): 42–46.
Malek K, Norazan M, Parasuraman R, et al. Production of cysteine proteases by recombinant microorganisms: A critical review. IOSR Journal of Pharmacy and Biological Sciences 2016; 11(2): 35–40. doi: 10.9790/3008-1102043540
Msagati TAM. The Chemistry of Food Additives and Preservatives. Wiley-Blackwell; 2013.
Margean A, Mazarel A, Lupu MI, Canja CM. Tenderization, a method to optimize the meat sensory quality. Bulletin of the Transilvania University of Brasov. Series II: Forestry, Wood Industry, Agricultural Food Engineering 2017; 10(1): 125–130.
Yoo YJ, Feng Y, Kim YK, Yagonia CFJ. Fundamentals of Enzyme Engineering. Springer; 2017.
Fernández-Lucas J, Castañeda D, Hormigo D. New trends for a classical enzyme: Papain, a biotechnological success story in the food industry. Trends in Food Science& Technology 2017; 68: 91–101. doi: 10.1016/j.tifs.2017.08.017
Adiaha MS. Effect of nutritional, medicinal and pharmacological properties of papaya (Carica papaya Linn.) to human development: A review. World Scientific News 2017; 67(2): 238–249.
Zhang Y, He S, Simoson BK. Enzymes in food bioprocessing—Novel food enzymes, applications, and related techniques. Current Opinion in Food Science 2018; 19: 30–35. doi: 10.1016/j.cofs.2017.12.007
Patel AK, Singhania RR Pandey A. Novel enzymatic processes applied to the food industry. Current Opinion in Food Science 2016; 7: 64–72. doi: 10.1016/j.cofs.2015.12.002
Branen AL, Davidson PM, Salminen S, Sarngote JH. Food Additives. Marcel Dekker, Inc.; 2002.
Kang CK, Warner WD. Tenderization of meat with latex proteaseshttps. Journal of Food Science 2007; 39(4): 812–818. doi: 10.1111/j.1365-2621.1974.tb17985.x
Steen RWJ. The effect of additive treatment of grass silage and the food additive avoparcin on the response of calves to supplementation of silage-based diets with fish meal. Animal Sciences 2010; 47(2): 245–252. doi: 10.1017/S0003356100003329
Maiti AK, Ahlawat SS, Sharma DP, Khanna N. Application of natural tenderizers in meat—A review. Agricultural Review 2008; 29(3): 226–230.
Patel AK, Singhania RR, Pandey A. Novel enzymatic processes applied to the food industry. Current Opinion in Food Science 2016; 7: 64–72. doi: 10.1016/j.cofs.2015.12.002
Isa MBM. Extraction of Papain Enzymes from Papaya Leaves [Bachelor’s thesis]. Universiti Malaysia Pahang; 2010.
Rico D, Martin-Diana AB, Barat JM, Barry-Ryan C. Extending and measuring the quality of fresh-cut fruit and vegetables: A review. Trends in Food Science & Technology 2007; 18(7): 373–386. doi: 10.1016/j.tifs.2007.03.011
##submission.downloads##
已出版
文章引用
期
栏目
执照
版权声明
CC BY-NC 4.0作者应保留其作品的版权，并授予期刊/出版商首次出版该作品的权利，同时根据以下条款获得许可: 知识共享署名-非商业性4.0国际版(CC BY-NC 4.0)。本许可证允许复制、分发和传播作品，前提是声明了原创作者的正确归属。
