摘要
主要讨论了如何选择用于面粉品质改良的酶制剂,论述了α-淀粉酶、半纤维素酶、葡萄糖氧化酶、蛋白酶、脂酶、植酸酶等国内外正在使用或开发的酶制剂的特性和主要功能,并提出酶制剂在面粉品质改良中的开发前景。
This paper discussed how to utilize enzymes to improve the flour quality. Characteristics and functions of the enzymes such as α amylase, hemicellulase, glucose oxidase, lipase, phytase which were in use or under development at home and abroad were analyzed. The prospects of the development of enzymes were proposed.
出处
《食品科技》
CAS
北大核心
2002年第3期28-31,共4页
Food Science and Technology
