酶在乳制品生产中的作用机理及应用研究进展

酶具有微量、高效、绿色无毒、节能环保、专一性强、反应条件温和等优点。基于酶的特异性与乳制品中的不同成分反应，可以安全、高效地得到理想结果，改善乳制品质量，提升乳制品品质。因此，酶在乳制品中得到广泛应用。本文对乳糖酶、谷氨酰胺转移酶、凝乳酶和乳过氧化物酶在乳制品加工和保鲜中的作用机理及应用进行阐述，同时，介绍酶联免疫分析法在乳制品检测中的应用，旨在为酶在乳制品加工、保鲜和检测中的应用提供理论基础。

Recent Advances in the Mechanism of Action and Application of Enzymes in Dairy Production

Enzymes are characterized by many advantages, including being needed only in micro-amounts, highly efficient, environmentally friendly and nontoxic, energy saving, highly specific, and able to react under mild conditions. Based on the reactions between enzymes and their specific substrates in milk, desirable results can be obtained safely and efficiently to improve the quality of dairy products. Thus, enzymes are widely used in dairy products. This article reviews the mechanisms of action of lactase, transglutaminase, rennet and lactoperoxidase and their applications in dairy processing and preservation, together with the application of enzyme-linked immunoassay to detect in the detection of dairy products. The aim of this review is to provide a theoretical basis for the application of enzymes in the processing, preservation and detection of dairy products.