摘要
该文综述谷物食品加工中广泛使用淀粉酶、蛋白酶、脂肪酶、木聚糖酶、葡萄糖氧化酶、转谷氨酰胺酶特性及其应用进展,并展望其发展前景。
This article introduced properties and application of the amylase, protease, lipase, xylanase, glucose oxidase, transglutaminase used widely in cereal food processing and promised its future.
出处
《粮食与油脂》
2006年第8期23-25,共3页
Cereals & Oils
关键词
酶
谷物食品
食品加工
enzyme
cereal food
food processing
