脂肪氧合酶在农产食品中应用的研究进展

被引：9

作者：

汪晓鸣

陆兆新

机构：

[1] 南京农业大学食品科技学院

来源：

核农学报 | 2013年 / 27卷 / 10期

关键词：

脂肪氧合酶; 不饱和脂肪酸; 面粉改良; 风味物质合成;

D O I：

暂无

中图分类号：

TS201.2 [食品化学];

学科分类号：

083201 ;

摘要：

脂肪氧合酶及其底物广泛存在于生物中,并且具有不同种类的底物位置特异性,可以形成具有不同位置特异性的氢过氧化脂肪酸,进而生成具有不同生物活性的物质。本文对脂肪氧合酶的分类、脂肪氧合酶与谷物陈化、面粉改良的关系,及其对果蔬风味物质的形成和延缓成熟的影响等进行了综述,并展望了脂肪氧合酶在食品加工、农产品品质改良以及香精香料生物合成中的的应用前景。

引用

页码：1547 / 1552

页数：6

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