摘要
利用生物方法降低食品中胆固醇的途径一般有两种；一是微生物的直接培养；二是利用微生物胆固醇氧化酶（EC1．1．3．6）的转化作用。本文对比了两种途径并认为后者具有效率高和产物单一的特点，在实际中应用潜力较大；阐述了蛋黄和乳中胆固醇的酶法转化作用；并对今后该领域的研究方向提出了建议。
Biological approaches for removing cholesterol from foods have become a challenging research objective. Two biological approaches are reciewed in this paper. one is directly bacterial fermentation; the other is use of cholesterol oxidases (ECl. 1. 3. 6). The latter is consideed as a method of great potential to shorten the degradation time and to simplify the degradation products. The enzymatic degradation of cholesterol in egg - yolk or milk is also investigated
出处
《食品科学》
EI
CAS
CSCD
北大核心
1997年第11期50-53,共4页
Food Science
关键词
胆固醇
胆固醇氧化酶
食品
降脂
Cholesterol Cholesterol oxidase Milk Egg-yolk
