| 改善食品质构的直接交联酶 |
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| 引用本文： | 田灏,陆丽霞,熊晓辉.改善食品质构的直接交联酶[J].食品工业科技,2010(5). |
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| 作者姓名： | 田灏 陆丽霞 熊晓辉 |
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| 作者单位： | 南京工业大学食品与轻工学院,江苏,南京210009 |
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| 摘 要： | 食品交联酶对于食品的质构改善有着重要的影响,在烘焙制品等食品生产中发挥着巨大的作用。此文介绍了改变食品质构的几类直接交联酶的性质、交联机理以及在食品生产上的具体应用和展望。
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| 关 键 词： | 直接交联酶 食品质构 食品质量 |
The direct crosslinking enzyme which improving the food texture |
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| TIAN Hao,LU Li-xia,XIONG Xiao-hui.The direct crosslinking enzyme which improving the food texture[J].Science and Technology of Food Industry,2010(5). |
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| Authors: | TIAN Hao LU Li-xia XIONG Xiao-hui |
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| Affiliation: | TIAN Hao,LU Li-xia,XIONG Xiao-hui(Nanjing University of Technology College of Food Science , Light Industry,Nanjing 210009,China) |
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| Abstract: | Crosslinking enzymes played an important role in improving textural and other properties of food. They were widly used in baking products and so on. Some direct crosslinking enzymes including their properties,crosslinking mechanism and application were showed in this paper. |
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| Keywords: | direct crosslinking enzyme food texture food quality |
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