摘要
作为新兴的非热加工前沿技术,超高压食品加工已成为现代健康食品制造领域的研究热点。文中简要介绍了超高压对食品酶的影响机制及国内外研究状况,并综述了近年来超高压加工条件下不同食品酶催化特性的研究进展,展望了其发展前景。
As a novel non-thermal processing technology, high pressure processing（ HPP） has been a study hotspot of manufacturing field that develop the modern healthy nutritional foods. This study briefly introduces the influence mechanisms of HPP upon the enzymes and basic research at home and abroad in resent years, and reviews the process of the catalytic characteristics of various food enzymes under the treatment of high pressure, and finally forecastes the development prospect.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第3期130-135,共6页
Food and Fermentation Industries
基金
国家自然科学基金项目(20976073)
江苏省自然基金创新学者攀登项目(BK2008003)
江南大学食品科学与技术国家重点实验室目标导向资助项目(SKLF-MB-200804)
关键词
超高压加工
食品酶
催化机制
激活
钝化
high pressure processing,enzymes,catalysis mechanism,activationm,inactive
