| 酶对面制食品品质的影响 |
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| 引用本文： | 朱彦,王显伦,朱庆芳. 酶对面制食品品质的影响[J]. 中国西部科技, 2008, 7(29): 34-35 |
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| 作者姓名： | 朱彦 王显伦 朱庆芳 |
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| 作者单位： | 河南工业大学粮油食品学院,河南郑州,450052 |
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| 摘 要： | 酶广泛应用于面制食品中，并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。
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| 关 键 词： | 酶 面粉 品质 |
The Effects of Enzymes on the Quality of Food Made of Flour |
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| ZHU Yan,WANG Xian-lun,ZHU Qing-fang. The Effects of Enzymes on the Quality of Food Made of Flour[J]. Science and Technology of West China, 2008, 7(29): 34-35 |
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| Authors: | ZHU Yan WANG Xian-lun ZHU Qing-fang |
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| Affiliation: | (Henan University of Technology,Zhengzhou Henan 450052) |
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| Abstract: | 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. |
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| Keywords: | enzyme flour quality |
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