酶工程在功能食品开发中的应用  

Application of enzyme engineering in development of functional food

作　　者：姬德衡[1] 钱方[1] 刘雪雁[2] 

机构地区：[1]大连轻工业学院食品科学与生物工程学院,辽宁大连116034 [2]大连轻工业学院现代技术教学部,辽宁大连116034

出　　处：《大连轻工业学院学报》2003年第1期21-24,共4页Journal of Dalian Institute of Light Industry

摘　　要：酶工程是现代生物技术的重要组成部分。酶作为生物催化剂,具有高催化效率,强专一性,反应条件温和及酶活性可以调控,已广泛应用于食品加工。本文介绍了酶工程在无乳糖牛乳、低胆固醇乳脂乳、低变应原米、活性多糖、功能性低聚糖、糖醇、活性肽及氨基酸、功能性油脂、核苷酸、维生素、微量活性元素、糖苷开发中的应用。Enzyme engineering is an important composing part of modern biotechnologies. As biocatalysts, enzyme is characterized in high catalytic efficiency, high specificity, mild reactive conditions, and controllable activity. Thus, enzyme engineering is extensively used for food processing. This article reports the application of enzyme engineering in the development of a number of functional foods: lactose free milk, low cholesterol fat milk, low allergen rice, active polysaccharide, functional oligosaccharide, sugar alcohol, active peptide and amino acid, functional oil and fat, nucleotide, vitamin, active microelement, and glycosides.

关 键 词：酶工程 功能食品 开发 应用 无乳糖牛乳 低胆固醇乳脂乳 活性多糖 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS218[轻工技术与工程—食品科学与工程]