介绍了大豆多糖及酶改性磷脂的功能特性，并对其在食品、饮料及酒类中的应用进行了综述。
Introduced the functions and properties of Soybean Polysaccharides and Lysophospholipids, and summarized the applications of these two products in food, drink and alcohol.
回顾了酶技术在食品中的应用，并展望其发展前景。
Look back to the enzyme technology used in food, and look into the future in this article.
本文介绍了阿魏酸酯酶的结构特征、酶学特性、产酶微生物及其在食品、饲料和造纸工业中应用的前景。
In this paper, its structure, catalysis characteristics, the main enzyme-producing microorganisms and its potential application in different area are reviewed.
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