学术
摘 要:
从发展历史、特性、检测技术以及在食品科学和动物科学中应用等方面对目前肌苷酸的研究现状进行概述，并简要介绍了影响肌苷酸降解和生成的酶系和工业中生产肌苷酸的方法原理。针对目前的研究进展，并从检测技术、遗传育种、食品加工和评价新鲜度方面提出需要进一步解决的问题和研究发展方向。[著者文摘]
文章出处:
《中国食品添加剂》-2007年6期 -53-56页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2007）06-0053-04
The status and potential using on IMP
LV Dong-po, ZHU Ren-jun （ Yunnan Agricultural University College of Food Science and Technology, Kunming 650201 ）
Abstract:
This paper mainly from the development history, characteristics, detection technology, and in food science and animal science applications introduced inosinic acid present status of research and gave a briefing on the impact of inosinic acid degradation and the generation and industrial enzyme inosine monophosphate production of principle. In view of the current progress of the studies, and from the testing technology, genetics and breeding, food processing and evaluation was made of fresh need to be further addressed the issue and further research and development direction.[著者文摘]
Key words:
IMP; testing; enzyme; freshness
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