مروری بر آنزیم های بالقوه مورد استفاده در فرآوری و نگهداری محصولات گوشتی
Keywords:
فرآوری آنزیمی, آنزیم های نو ترکیب , فرآوری گوشت, مکانیسم عملکرد آنزیمAbstract
صنعت گوشت به دلیل افزایش تقاضای مصرف کنندگان برای محصولات با کیفیت در حال تغییر است. تکنیک‌های مکانیکی و شیمیایی که عمدتاً برای فرآوری محصولات گوشتی استفاده می‌شوند، سازگار با محیط زیست نیستند، انرژی بیشتری مصرف می‌کنند و محصولات جانبی تولید می‌کنند. از این رو، جایگزینی این تکنیک ها با آنزیم ها (بیوکاتالیست ها) می تواند بهترین جایگزین باشد. علاوه بر این، استفاده از آنزیم ها در این صنایع به دلیل سازگاری با محیط زیست، مصرف انرژی کمتر و همچنین به دست آوردن محصولات با کیفیت خوب و بازدهی بهتر در حال افزایش است. آنزیم ها می توانند فرآیند واکنش را در دما و pH ملایم کاتالیز کنند و نسبت به مولکول های سوبسترا بسیار خاص هستند. آنزیم هایی مانند پروتئازها، لیپازها، ترانس گلوتامینازها با منشا گیاهی، حیوانی و میکروبی مناسب هستند و به طور گسترده برای فرآوری محصولات گوشتی مورد مطالعه قرار گرفته اند. این مقاله با روش کتابخانه ای و از طریق پیمایش در متون و منابع موجود به مطالعه ی آنزیم های بالقوه مورد استفاده در فرآوری و نگهداری محصولات گوشتی می پردازد.
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