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| 超高压对食品中的酶的影响 | |
| 引用本文： | 林淑英,孔保华. 超高压对食品中的酶的影响[J]. 食品与机械, 1999, 0(5): 30-31 |
| 作者姓名： | 林淑英 孔保华 |
| 作者单位： | 东北农业大学食品学院,150030,哈尔滨 |
| 摘 要： | 综述了超高压技术在国内外的最新研究成果及动态，其中着重谈到了超高压技术对于酶的灭活及激活作用，并对过氧化氢酶，多酚氧合酶，果胶甲基酯酯，脂肪氧合酶，纤维素酶，木瓜蛋白酶等的超高压作用结果作了评述。 |
| 关 键 词： | 食品加工 酶活 高静压 高压 超高压 灭活 激活 |
| 修稿时间： | 1999-07-10 |
The Effects of Ultrahigh Pressure on Food Enzymes |
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| LIN shuying,Kong Baohua. The Effects of Ultrahigh Pressure on Food Enzymes[J]. Food and Machinery, 1999, 0(5): 30-31 | |
| Authors: | LIN shuying Kong Baohua |
| Affiliation: | Lin ShuyingKong Baohua |
| Abstract: | The applications of high-pressure in food industry in the recent years were reviewed with some of the new research activities and trends.The main introduction was about the effects of high-pressure on inactivation and activation of enzymes such as pectinmethyl esterase, peroxidase,lipoxygenase,polyphendoxidasd,cellulase,papain. |
| Keywords: | High pressure Ultrahigh pressure Inactivation Activation |
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