摘要
果胶酶(pectinases)是指能协同分解果胶质的一组酶的总称,主要包括聚半乳糖醛酸酶(PG)、果胶裂解酶(PL)和果胶酯酶(PE)等,广泛应用于食品工业、饲料工业、造纸工业和纺织工业。近年来,随着我国国家政策和产业结构的调整,果汁和果酒行业得到迅猛发展。果胶酶作为果汁加工的重要酶制剂,市场需求量巨大。果胶酶生产普遍采用微生物发酵法,本文主要概述并比较了国内外微生物发酵法生产果胶酶的研究和应用情况。对国内果胶酶生产菌种的选育、微生物产果胶酶的发酵工艺及培养条件等进行了重点阐述,并简要介绍了微生物果胶酶的酶学性质和果胶酶的固定化情况。旨在发现当前我国果胶酶研究和开发中存在的问题,明确今后我国果胶酶研究中的前进方向,为研究和开发出同国际接轨的新型、高效果胶酶提供参考。
Pectinases are enzymes that can collaboratively decompose pectin.They mainly include polygalacturonase（PG）,pectate lyase（PL）,and pectinesterase（PE）,which are widely used in food,feed,paper and textile industries.In recent years,fruit juice and wine industry in China develops rapidly with national policy and industrial structure adjustments,and there is large market demand of pectinases as a kind of important enzyme preparation in fruit juice industry.Microbiological fermentation method is commonly adopted to produce pectinases.In this paper,pectinase research and application developments with microbiological fermentation method both at home and abroad were mainly summarized and compared.The development of selective breeding,fermentation technique and culture condition of microorganisms producing pectinase were mainly set forth.Finally the enzyme properties and immobilization conditions were briefly introduced.The study pointed out the future direction of pectinase research and provided evidence for the research and development of novel and high effective pectinases being in line with international practice.
出处
《中国食品添加剂》
CAS
北大核心
2010年第4期238-241,共4页
China Food Additives
关键词
微生物果胶酶
选育
发酵工艺
培养条件
酶学性质和固定化
microorganism pectinase
Selective breeding
fermengtation technique
culture conditions
enzyme properties and Immobilization
