This article introduced properties and application of the amylase, protease, lipase, xylanase, glucose oxidase, transglutaminase used widely in cereal food processing and promised its future.

• 该文综述谷物食品加工中广泛使用淀粉酶、蛋白酶、脂肪酶、木聚糖酶、葡萄糖氧化酶、转谷氨酰胺酶特性及其应用进展,并展望其发展前景。