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核农学报  2013 

脂肪氧合酶在农产食品中应用的研究进展

DOI: 10.11869/hnxb.2013.10.1547, PP. 1547-1552

Keywords: 脂肪氧合酶,不饱和脂肪酸,面粉改良,风味物质合成

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Abstract:

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。

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