. 酶与食品质量的关系摘 要:酶作为一种高效生物催化剂对食品质量的影响是非常重要的。在食品的加工及贮藏过程中涉及许多酶催化的反应,本文论述了多酚氧化酶、脂肪氧化酶、果胶酶、脂肪酶和SOD等多种酶的催化机理,并阐述了酶对食品色泽、质地、风味、营养的影响,以及在食品工业中的应用。关键词:酶;色泽;质地;风味;营养Abstract: Enzyme affect the quality of food as an efficient biocatalyst. We mainly had discussion on the catalytic mechanism of PPO, LOX, lipase, pectinase and SOD. We also described the effects of enzymes on food color, texture, flavor and nutrition, as well as the applications in the food industry.Keywords: