摘要
脂肪氧合酶广泛存在于植物和微生物中,作为面粉改良剂如溴酸钾和过氧化苯甲酰的潜在替代品,是绿色食品添加剂的研究热点。本文详细综述了脂肪氧合酶的发现历史、结构性质、应用、对粮食和果蔬保藏的影响及其提取方法,并阐明了其最新研究现状。
Lipoxygenase widely exists in plants and microorganisms.As a potential substitutes of flour conditioner such as potassium bromate and benzoyl peroxide,it has been the research focus of green food additives.This paper reviewed the discovery history,structure,properties,application,extraction methods of lipoxygenase and its effects on the preservation of fruits and vegetables and research status.
出处
《食品安全质量检测学报》
CAS
2013年第3期799-805,共7页
Journal of Food Safety and Quality
基金
中央高校基本业务专项(KYZ201154)
江苏省高等学校大学生实践创新训练计划项目(2012JSSPITP0224)
南京农业大学SRT计划项目(1218A01)~~
关键词
脂肪氧合酶
结构
性质
催化特性
分离提取
lipoxygenase
structure
properties
catalytic properties
extraction
