酶制剂在面粉品质改良中的应用

【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。更多还原

【Abstract】 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.更多还原