| 超高压加工对食品酶催化特性的影响 |
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| 引用本文： | 张瑜,缪铭,江波,张涛.超高压加工对食品酶催化特性的影响[J].食品与发酵工业,2011,37(3). |
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| 作者姓名： | 张瑜 缪铭 江波 张涛 |
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| 作者单位： | 江南大学食品科学与技术国家重点实验室,江苏无锡,214122 |
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| 基金项目： | 国家自然科学基金，江苏省自然基金创新学者攀登项目，江南大学食品科学与技术国家重点实验室目标导向资助项目 |
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| 摘 要： | 作为新兴的非热加工前沿技术,超高压食品加工已成为现代健康食品制造领域的研究热点。文中简要介绍了超高压对食品酶的影响机制及国内外研究状况,并综述了近年来超高压加工条件下不同食品酶催化特性的研究进展,展望了其发展前景。
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| 关 键 词： | 超高压加工 食品酶 催化机制 激活 钝化 |
Effect of High Pressure Processing on the Catalytic Characteristics of Food Enzyme |
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| Zhang Yu,Miao Ming,Jiang Bo,Zhang Tao.Effect of High Pressure Processing on the Catalytic Characteristics of Food Enzyme[J].Food and Fermentation Industries,2011,37(3). |
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| Authors: | Zhang Yu Miao Ming Jiang Bo Zhang Tao |
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| Affiliation: | Zhang Yu,Miao Ming,Jiang Bo,Zhang Tao(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China) |
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| Abstract: | As a novel non-thermal processing technology,high pressure processing(HPP)has been a study hotspot of manufacturing field that develop the modern healthy nutritional foods.This study briefly introduces the influence mechanisms of HPP upon the enzymes and basic research at home and abroad in resent years,and reviews the process of the catalytic characteristics of various food enzymes under the treatment of high pressure,and finally forecastes the development prospect. |
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| Keywords: | high pressure processing enzymes catalysis mechanism activationm inactive |
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