胆固醇氧化酶法脱除食品中胆固醇的研究进展  

THE RESEARCH OF THE DEGRADATION OF CHOLESTEROL BY CHOLESTEROL OXIDASE FROM FOOD

作　　者：马熟军[1] 王素英[1] 

机构地区：[1]天津商学院生物工程系,300134

出　　处：《食品研究与开发》2005年第3期36-39,共4页Food Research and Development

摘　　要：综述了利用胆固醇氧化酶脱除食品胆固醇的国内外研究现状,重点评价了在不同反应条件下该酶降低蛋黄、乳、猪油等食品中的胆固醇的效果和在食品中应用的安全性,并针对这些研究的成果提出了今后这一研究领域尚需解决的主要问题。The approach by which cholesterol is removed from food with cholesterol oxidase has become a challenging research objective. The paper reviewed these researches and mainly introduced the removed results of egg-yolk, milk and lard. The author also analyzed safety of the enzymatic degradation of cholesterol.

关 键 词：胆固醇氧化酶 食品胆固醇 微生物 脱除 

分 类 号：TS201[轻工技术与工程—食品科学]