脂肪氧合酶的研究及应用进展

Application and research progress of lipoxygenase

中文关键词:  脂肪氧合酶  结构  性质  催化特性  分离提取

英文关键词:lipoxygenase  structure  properties  catalytic properties  extraction

中文摘要:

       脂肪氧合酶广泛存在于植物和微生物中, 作为面粉改良剂如溴酸钾和过氧化苯甲酰的潜在替代品, 是绿色食品添加剂的研究热点。本文详细综述了脂肪氧合酶的发现历史、结构性质、应用、对粮食和果蔬保藏的影响及其提取方法, 并阐明了其最新研究现状。

英文摘要:

      Lipoxygenase widely exists in plants and microorganisms. As a potential substitutes of flour conditioner such as potassium bromate and benzoyl peroxide, it has been the research focus of green food additives. This paper reviewed the discovery history, structure, properties, application, extraction methods of lipoxygenase and its effects on the preservation of fruits and vegetables and research status.