化工进展
化工進展
화공진전
CHEMICAL INDUSTRY AND ENGINEERING PROGRESS
2013年
5期
1108-1115
,共8页
柚苷酶%柚皮苷%酶学性质%α-L-鼠李糖苷酶%β-D-葡萄糖苷酶
柚苷酶%柚皮苷%酶學性質%α-L-鼠李糖苷酶%β-D-葡萄糖苷酶
유감매%유피감%매학성질%α-L-서리당감매%β-D-포도당감매
naringinase%naringin%enzymatic properties%α-L-rhamnosidase%β-D-glucosidase
柚皮苷是影响柚子汁品味的最主要因素,柚苷酶具有将柚皮苷分解为普鲁宁、鼠李糖、葡萄糖和柚皮素等物质的功能,并且这些物质已广泛用于制药和饮料行业.本文介绍了近年来国内外微生物来源的柚苷酶的研究、酶学特性、酶活测定、结构与功能等,表明细菌来源的柚苷酶最适温度为37~70℃,最始pH值为4.5~8.0;真菌来源的柚苷酶最适温度为30~75℃,最始pH值为4.0~11.0.介绍了柚苷酶及其相关产物在食品、饮料和制药工业中的应用进展,发现柚苷酶不仅具有脱苦的作用,还对人类的身体健康具有重要作用.展望了今后的研究方向,应该从柚苷酶高产菌株的选育、发酵产酶的工艺优化和酶的应用等方面开展工作,大幅度提高柚苷酶的产酶水平.
柚皮苷是影響柚子汁品味的最主要因素,柚苷酶具有將柚皮苷分解為普魯寧、鼠李糖、葡萄糖和柚皮素等物質的功能,併且這些物質已廣汎用于製藥和飲料行業.本文介紹瞭近年來國內外微生物來源的柚苷酶的研究、酶學特性、酶活測定、結構與功能等,錶明細菌來源的柚苷酶最適溫度為37~70℃,最始pH值為4.5~8.0;真菌來源的柚苷酶最適溫度為30~75℃,最始pH值為4.0~11.0.介紹瞭柚苷酶及其相關產物在食品、飲料和製藥工業中的應用進展,髮現柚苷酶不僅具有脫苦的作用,還對人類的身體健康具有重要作用.展望瞭今後的研究方嚮,應該從柚苷酶高產菌株的選育、髮酵產酶的工藝優化和酶的應用等方麵開展工作,大幅度提高柚苷酶的產酶水平.
유피감시영향유자즙품미적최주요인소,유감매구유장유피감분해위보로저、서리당、포도당화유피소등물질적공능,병차저사물질이엄범용우제약화음료행업.본문개소료근년래국내외미생물래원적유감매적연구、매학특성、매활측정、결구여공능등,표명세균래원적유감매최괄온도위37~70℃,최시pH치위4.5~8.0;진균래원적유감매최괄온도위30~75℃,최시pH치위4.0~11.0.개소료유감매급기상관산물재식품、음료화제약공업중적응용진전,발현유감매불부구유탈고적작용,환대인류적신체건강구유중요작용.전망료금후적연구방향,응해종유감매고산균주적선육、발효산매적공예우화화매적응용등방면개전공작,대폭도제고유감매적산매수평.
Naringin is the principal factor which bitters the taste of grapefruit juice. Naringin could be hydrolyzed by naringinase into prunin,rhamnose,glucose,and naringenin,which have wide applications in the pharmaceutical and beverage industry. This paper provides an overview of the studies on microbial origin naringinase,purification,characterization and determination of enzyme activity as well as protein structure and function. The optimum temperature of naringinase from bacteria is from 37 ℃ to 70 ℃ while the optimal pH is in the range of 4.5 to 8.0;the optimum temperature of naringinase from fungal is from 30℃to 75 ℃ while the optimal pH is in the range of 4.0 to 11.0. The applications of naringinase and its various products in food,beverage,and pharmaceutical are also presented,showing that naringinase could not only debitter the fruit juice but also play an important role in human health. In addition,the development trends and potential applications of naringinase are also prospected. The research emphasis should be placed on screening ideal microbe strains and fermentation process optimization to enhance naringinase.
