改善食品质构的直接交联酶

The direct crosslinking enzyme which improving the food texture

食品交联酶对于食品的质构改善有着重要的影响,在烘焙制品等食品生产中发挥着巨大的作用。此文介绍了改变食品质构的几类直接交联酶的性质、交联机理以及在食品生产上的具体应用和展望。

Crosslinking enzymes played an important role in improving textural and other properties of food. They were widly used in baking products and so on. Some direct crosslinking enzymes including their properties,crosslinking mechanism and application were showed in this paper.