食品科学 ›› 2013, Vol. 34 ›› Issue (9): 324-329.doi: 10.7506/spkx1002-6630-201309065

• 专题论述 • 上一篇    下一篇

小麦面粉强筋改良酶制剂研究进展

张 充,陆兆新*   

  1. 南京农业大学食品科技学院
  • 收稿日期:2013-03-13 修回日期:2013-04-13 出版日期:2013-05-15 发布日期:2013-05-07
  • 通讯作者: 陆兆新 E-mail:fmb@njau.edu.cn
  • 基金资助:

    国家自然科学基金项目(31201423;31071605);教育部高等学校博士学科点专项科研基金项目(新教师类20120097120004);
    江苏省科技支撑计划项目(BE2011390);苏州市科技支撑计划项目(SN201105)

Research Progress of Enzyme Preparation for Wheat Flour Gluten Improvement

ZHANG Chong,LU Zhao-xin*   

  1. ZHANG Chong,LU Zhao-xin*
  • Received:2013-03-13 Revised:2013-04-13 Online:2013-05-15 Published:2013-05-07
  • Contact: LU Zhao-xin E-mail:fmb@njau.edu.cn

摘要:

面粉改良剂可以提升面粉品质,溴酸钾作为面粉强筋改良剂在面制品加工过程中已被禁止使用,寻找安全的替代品成为食品添加剂研究领域的热点之一。酶本质是蛋白质,经过食品加工后对人体安全无害,是标准的可替代溴酸钾的绿色食品添加剂。本文对目前国内外有关面粉强筋改良酶制剂的研究进展,包括面粉改良酶制剂的种类、强筋的作用机制以及在应用中存在的问题进行综述。

关键词: 小麦面粉, 强筋, 酶制剂

Abstract:

Flour quality can be improved by improvers. Potassium bromate as a flour gluten strength improver has been
banned, and development of safe alternatives has become one of the hottest research topics in the field of food additives.
Since enzyme as one kind of protein, is harmless to human bodies after food processing, and it is a standard green food
additive that can substitute potassium bromate. This article has reviewed current research progress of enzyme preparation for
gluten improvement, including species, gluten strength mechanisms and the major problems during application.

Key words: wheat flour, gluten improvement, enzyme

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