摘要
酶制剂正作为一种新型的品质改良剂应用于面粉和食品工业,与传统的改良剂相比,由于作用机理特殊,酶制剂往往能达到一般改良剂所无法达到的效果,且具有安全的特点。本文主要对α-淀粉酶、木聚糖酶和葡萄糖氧化酶对面团流变学特性的影响进行了分析,并浅谈了混合酶制剂的优点和酶制剂的发展前景。
As a new quality amendment, Enzyme is used in flour and food industry. Comparing with the traditional amendments, the enzyme is safe and can often reach the results which the general amendments can not achieve because of special mechanism. The effects of α-amylase, xylanase and glucose oxidase on dough rheology are analyzed; the advantage of mixing enzyme and prospect of enzyme are summarized in this article.
出处
《中国食品添加剂》
CAS
2008年第3期148-150,共3页
China Food Additives
作者简介
刘建新，（1982-），女，硕士研究生，研究方向：食品科学。
