摘要
综述了利用胆固醇氧化酶脱除食品胆固醇的国内外研究现状,重点评价了在不同反应条件下该酶降低蛋黄、乳、猪油等食品中的胆固醇的效果和在食品中应用的安全性,并针对这些研究的成果提出了今后这一研究领域尚需解决的主要问题。
The approach by which cholesterol is removed from food with cholesterol oxidase has become a challenging research objective. The paper reviewed these researches and mainly introduced the removed results of egg-yolk, milk and lard. The author also analyzed safety of the enzymatic degradation of cholesterol.
出处
《食品研究与开发》
CAS
北大核心
2005年第3期36-39,共4页
Food Research and Development
