摘要
酶广泛应用于面制食品中,井对其品质有重要影响。本文论述了淀粉酶、脂肪酶、蛋白酶、葡萄糖氧化酶、脂肪氧合酶、半纤维素酶、植酸酶以及谷氨酰胺转氨酶等酶制剂的特点和主要功能,并对酶制剂在面制品品质改良中的应用进行了简述。
Enzymes have been applied in food industry extensively and play an important part in influencing the food quality.This essay discusses the functions of enzymes including amylase,lipase,proteinase,glucose oxidase,lipoxygenase,pentase,hemicellulase,phytase and MTGase,and their effects on the quality of food made of flour.
出处
《中国西部科技》
2008年第29期34-35,46,共3页
Science and Technology of West China
关键词
酶
面粉
品质
enzyme
flour
quality
