食品与发酵工业2017，Vol.43Issue(7)：265-270,6.DOI:10.13995/j.cnki.11-1802/ts.013466
利用微生物及其产生的酶控制食品中丙烯酰胺的形成
Controlling of acrylamide formation in foods by microorganisms and their enzymes
摘要
Abstract
Acrylamide is a potentially harmful chemical to human health which often formed during high-temperature Maillard reaction.However,Maillard reaction has an important role on food color and flavor.The inhibition of acrylamide in foods got many attentions in domestic and abroad.Microorganism which is widely used in the food industry was found to be able to inhibit the acrylamide formation in foods.The acrylamides in foods and the pathways of inhibiting formation of acrylamide are introduced.The paper is mainly focused on the inhibition formation of acrylamide in food processing by microorganism pretreatment and hope the study can provide a reference for further study on reducing acrylamides in foods.关键词
丙烯酰胺/微生物预处理/食品加工/食品安全Key words
acrylamide/microbial pretreatment/food processing/food safety引用本文复制引用
王鑫月,李洪军,李少博,甘潇,贺稚非..利用微生物及其产生的酶控制食品中丙烯酰胺的形成[J].食品与发酵工业,2017,43(7):265-270,6.基金项目
十三五国家重点研发计划专项“中式传统腊肉制品绿色制造关键技术与装备研发及示范(2016YFD0401503)” （2016YFD0401503）
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001) （cstc2014pt-gc8001）
