酶制剂对面团流变学特性的影响  

The effect of enzyme on dough rheology property

作　　者：刘建新[1] 孙艳玲[1] 李芳[1] 池泽玲[1] 

机构地区：[1]西南大学食品科学院,重庆400716

出　　处：《中国食品添加剂》2008年第3期148-150,共3页China Food Additives

摘　　要：酶制剂正作为一种新型的品质改良剂应用于面粉和食品工业,与传统的改良剂相比,由于作用机理特殊,酶制剂往往能达到一般改良剂所无法达到的效果,且具有安全的特点。本文主要对α-淀粉酶、木聚糖酶和葡萄糖氧化酶对面团流变学特性的影响进行了分析,并浅谈了混合酶制剂的优点和酶制剂的发展前景。As a new quality amendment, Enzyme is used in flour and food industry. Comparing with the traditional amendments, the enzyme is safe and can often reach the results which the general amendments can not achieve because of special mechanism. The effects of α-amylase, xylanase and glucose oxidase on dough rheology are analyzed; the advantage of mixing enzyme and prospect of enzyme are summarized in this article.

关 键 词：酶制剂 面团流变学 Α-淀粉酶 木聚酶 葡萄糖氧化酶 

分 类 号：TS201.25[轻工技术与工程—食品科学]