摘要
酶是一种高效的生物催化剂,因其反应条件温和、能耗低、特异性强、绿色环保等优势而广泛应用于食品、纺织、饲料、医药、能源等各个领域中。随着食品工业的迅猛发展,食品制造绿色化的需求急剧增加,食品酶在整个酶制剂市场中所占的份额日益越大。大部分食品加工工艺都涉及高温、高压等较为严苛的条件,因此极端酶在食品工业中显示出了极大优势。综述了嗜热酶、嗜冷酶等极端酶的研究进展,主要从结构生物学的角度阐明了其耐热、耐冷等适应机制,并对其在食品工业中的应用现状进行了详细阐述。
Enzyme is an efficient biocatalyst,which is widely used in food,textile,feed,medicine,energy and otherfields,because of its mild reaction conditions,low energy consumption,strong substrate specificity and environmentalprotection.With the rapid development of the food industry,the demand for bio-manufacturing of food industry increasesdramatically,and the share of food enzymes in the whole enzyme preparation market is also increasing.Most of the foodprocessing processes involve high temperature,high pressure and other stricter conditions,so the extremozymes showoutstanding advantages in the food industry.This paper reviews the research progress of extremozymes,expecially theiradaption mechanisms from the perspective of structural biology and their applications in the food industry,especiallythermophilic enzymes and psychrophilic enzymes.
作者
刘欣
魏雪
王凤忠
辛凤姣
LIU Xin;WEI Xue;WANG Fengzhong;XIN Fengjiao(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
出处
《生物产业技术》
2017年第4期62-69,共8页
Biotechnology & Business
基金
国家重点研发计划重点专项(2017YFD0400200)
国家自然科学基金面上项目(31571963)
关键词
食品酶
极端酶
食品加工
晶体结构
food enzymes
extremozymes
food processing
crystal structure
