生物酶在食品工业中的应用  

Application of Enzymes in Food Industry

作　　者：姚轶俊[1] 

机构地区：[1]东南大学生物工程学系,南京210009

出　　处：《中国粮油学报》2011年第1期124-128,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：生物技术是21世纪的高新技术。作为一种高效、安全的生物催化剂,酶已经越来越广泛地应用到食品工业的各个领域中,发挥了其高效、温和、多样及活性可调节的生物学性质,并给传统的食品工业带来了发展新思路。本文综述了酶与食品组织结构和品质的关系、酶在谷物食品加工中的应用以及食品工业中的新酶源,展望了酶工程在食品加工领域中的新进展和应用前景。Biotechnology is one of the high-tech in the 21st century.As a kind of effective and safe biological catalyst,enzymes have been widely used in food industry fields,exerting their highly effective,moderate,diverse and adjustable biological properties and inducing fresh thoughts for the development of the traditional industry.This paper summarizes the current application of enzymes in food industry,including the relationship between enzymes and food structure,the relationship between enzymes and food quality,application of enzymes in grain processing,and the new source of enzymes for food industry.The new progress and prospect of enzyme engineering in food industry are reviewed and prospected.

关 键 词：酶 食品品质 谷物加工 新酶源酶工程 

分 类 号：Q819[生物学—生物工程]