| 面粉改良剂中酶制剂的应用及最新发展趋势 |
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| 引用本文： | 杨其林,刘钟栋.面粉改良剂中酶制剂的应用及最新发展趋势[J].中国食品添加剂,2007(4):45-53. |
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| 作者姓名： | 杨其林 刘钟栋 |
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| 作者单位： | 1. 深圳海川实业股份有限公司,深圳,518040
2. 河南工业大学,郑州,450052 |
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| 摘 要： | 本文综述了当前用于面粉品质改良剂中多种酶制剂的作用机理、应用效果和应用优势,并讨论了应用于面粉改良中酶制剂的最新研究进展,展望了在面粉工业中酶制剂的应用前景和发展趋势。
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| 关 键 词： | 酶制剂 面粉 应用 作用机理 |
| 文章编号： | 1006-2513（2007）04-0045-09 |
| 修稿时间： | 2007-04-27 |
The application of enzyme preparations in flour improver and the new tendency of its development |
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| YANG Qi-lin,Liu Zhong-dong.The application of enzyme preparations in flour improver and the new tendency of its development[J].China Food Additives,2007(4):45-53. |
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| Authors: | YANG Qi-lin Liu Zhong-dong |
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| Affiliation: | 1. Shenzhen Ocean Power Co. ,Ltd. ,Shenzhen 518040; 2. Henan University of Technology,Zhengzhou 450052 |
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| Abstract: | The paper summarize the function mechanism, effects and its advantage of application of the varied enzyme preparations presently used in flour improver, discusses the latest research progress of them, and also gives a forecast of their application prospects and the tendency of its development. |
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| Keywords: | enzyme preparations flour application function mechanism |
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