摘要
生物降解是利用细胞器或酶对生物资源进行处理,通过溶解、酶解、细胞吞噬等作用使被降解物分解的一种降解方法。该方法因具有环保、高效、成本低、降解物可多次循环使用等特点,目前已应用于技术、生产、研究等各项领域的多个方面。综述了麦麸的生物降解产物对低水分面团和面条特性影响的研究进展,从多个方面介绍了此类研究的相关成果,并且对其进行展望。
Biodegradation is a method of decomposition of the degraded material by lysis,enzymatic hydrolysis and cytophagocytosis.This method has been applied in many fields such as technology,production and research because of its environmental protection,high efficiency,low cost and recyclability of biodegradants.In this paper,the effects of biodegradation products of wheat bran on the properties of low-moisture dough and noodles are reviewed.
作者
袁熠冬
周鹏
朱琦
李力
马森
YUAN Yidong;ZHOU Peng;ZHU Qi;LI Li;MA Sen(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
出处
《粮食加工》
2021年第1期22-25,共4页
Grain Processing
关键词
麦麸
生物降解
白腐菌
wheat bran
biodegradable
white rot fungus
