纤维素酶的研究进展及在饮料生产中的应用

Research progress of cellulase and its application in the beverage industry

中文关键词:  纤维素酶  结构  饮料  加工  应用

英文关键词:cellulase  structure  beverages  processing  application

中文摘要:

      近年来果蔬型饮料日益火热, 成为各研究机构研究开发的热点。然而现有的传统果蔬饮料生产技术却面临着营养物质损失、耗能、环境污染、食品安全等问题。解决这些问题的关键在于能够很好地对果蔬原料中的纤维素进行处理。针对这一问题, 近年来国内外学者对纤维素酶处理果蔬原料中纤维素的研究逐渐增加。并且随着生物酶技术的发展, 纤维素酶在饮料生产中的作用逐渐凸显。本文综述了纤维素酶的结构、纤维素分子酶解过程中的作用机制、产酶微生物来源以及在饮料加工中应用方面, 有利于纤维素酶在饮料生产中的发展, 并对纤维素酶在饮料生产加工中存在的问题的基础上对纤维素酶的应用前景和发展方向进行了展望, 为纤维素酶在饮料生产中应用提供理论参考。

英文摘要:

      The fruit and vegetable juice consumption increased rapidly and had become hotspots in research institutions in recent years. However, fruit and vegetable beverage produced by traditional technology faced problems as the loss of nutrition and energy, the environmental contamination and food security. A proper process to cellulose could be the core of solutions. A growing number of scholars around the world studied the process of cellulase to cellulose. With the rapid development of bio-enzyme technique, the cellulase function had been found profound status in beverage process. In this paper, cellulase structure, mechanism of cellulose degradation and microbial sources were mentioned, process to pectin degradation and clarification, studies for higher juice yield, less loss of nutrition and sensory improvement were also included. As a comprehensive review in cellulase application, this paper showed prospects of cellulase development direction and application perspective, providing further basis and reference for cellulase utilization in fruit and vegetable juice industrial processing.