食品酶工程关键技术及其安全性评价  

Key Technology of Food Enzyme Engineering and Its Safety Evaluation in Food Processing

作　　者：路福平[1] 刘逸寒 薄嘉鑫[3] 

机构地区：[1]天津科技大学工业发酵微生物教育部重点实验室,天津300457 [2]工业酶国家工程实验室,天津300457 [3]天津科技大学生物工程学院,天津300457

出　　处：《中国食品学报》2011年第9期188-193,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(21076159;31101219);国家"863""十二五"农村领域国家科技计划课题(2011AA100905)

摘　　要：酶工程技术被广泛应用于食品加工业等诸多领域,成为现今新的食品原料开发、品质改良、工艺改造的重要手段。随着食品加工业种类的增多,酶制剂在食品中的应用越来越广泛。对食品酶工程关键技术的开发及其安全性评价,是酶制剂行业在现代食品加工中必须解决的关键科学问题。Enzyme engineering has been widely applied to various processes of food production,which becomes a key element in modern food industry in areas of material exploitation,quality improvement and process modification.With the increase in kinds of food processing industry,the enzyme is used in food industry more and more widely.Therefore,it is very important for developing key technology and establishing safety evaluation systems for food enzyme production,which is beneficial to the application of enzyme in food processing.

关 键 词：食品酶 酶工程 食品安全 安全性评价 

分 类 号：TS201.25[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]