摘要
柚苷酶体系由α-L-鼠李糖苷酶和β-D-葡萄糖苷酶组成,不同来源的柚苷酶性质不同,现在柑橘加工的主要产品柑橘汁的主要面临问题是蜜柚中的苦味物质,柚苷酶可以水解柚皮苷使果汁苦味减轻,是果汁脱苦的关键酶,但是目前国内关于柚苷酶方面的研究报道甚少,而且我国缺乏适合工业化生产的高产酶菌株,这就极大限制了应用,本文主要介绍柚苷酶的酶学性质、微生物生产方法以及在食品工业中的应用。
Naringinase system is composed by the α-L-rhamnosidase and β-D-glucosidase, which comes from different sources will have different character, The bitterness substances in citrus juice are the main problems in the production of sweet pomelos, naringinase played a very important role in reducing the juice bitterness by hydrolysis naringin, but there has a little report in current, and the lack of high-yielding strains suitable for industrial production of enzymes will greatly limit the application, this paper describes the enzymatic properties, microbial production methods and application in the food industry.
出处
《中国食品添加剂》
CAS
北大核心
2015年第6期155-160,共6页
China Food Additives
基金
国家自然科学基金项目(31101332)
北京高等学校"青年英才计划"项目(YETP1446)
国家"863"计划项目(2012AA021502)
北京市属高等学校创新团队建设与教师职业发展计划项目(IDHT20130506)
