中文摘要：

植物蛋白酶是一种安全、卫生、无毒的天然嫩化剂。常见的植物蛋白酶包括木瓜蛋白酶、猕猴桃蛋白酶、生姜蛋白酶以及菠萝蛋白酶等。利用植物蛋白酶嫩化处理肉制品,出现了肌原纤维小片化现象和结缔组织的降解,能显著提高肉品的嫩度。本文主要论述了植物蛋白酶嫩化肌肉的机理和近年来利用植物蛋白酶在肉类嫩化中的研究进展,以期为肉品嫩化的研究和探讨提供参考。

英文摘要：

Plant proteinase is a kind of safety, hygiene, non-toxic naturaltenderizer. The common plant protease contain papain, zingibain, aetinidin and bromelain. Using plant proteinase processing of meat, appeared the my- ofibril dice phenomenon and the degradation of connective tissue, significantly improved tenderness. This paper mainly discussesthe mechanism for the tenderization of meat by plant proteinaseand the recent progress on this ap- plication, which will provide research and discussion for meat tenderization.