微生物源β-葡萄糖苷酶在发酵食品中的应用

Application of microbial β-glucosidase in fermented food

中文关键词:  β-葡萄糖苷酶  微生物  发酵食品  食品工业

英文关键词:β-glucosidase  microorganism  fermented foods  food industry

中文摘要:

      β-葡萄糖苷酶是一种通过水解含有β-D-葡萄糖苷键的底物释放有强烈芳香特性的游离糖苷配体的水解酶, 可以制造活性芳香单体物质改善食品风味和提高营养价值。微生物来源的β-葡萄糖苷酶因具有优良的特性已广泛应用于谷物、果蔬、豆制品、饮料和功能食品产业中。本文重点综述了霉菌、酵母菌和其他微生物来源的β-葡萄糖苷酶的生产菌株以及不同微生物生产的β-葡萄糖苷酶的特异性, 总结和展望了β-葡萄糖苷酶在发酵食品领域中的应用及其发展趋势, 以期为β-葡萄糖苷酶产菌种选育、酶学特性改造、酶工业化生产及在发酵食品中的应用提供技术导向和理论依据。

英文摘要:

      β-glucosidase is a hydrolase that releases free glucosidase with strong aromatic properties by hydrolyzing substrates containing β-D-glucosidase bond, which can produce active aromatic monomer substances to improve food flavor or nutritional value. Microbial β-glucosidase has been widely used in cereal, fruit and vegetable, bean products, beverage and functional food industries due to its excellent properties. This paper reviewed the specificity of β-glucosidase produced by fungi, yeast and other microorganisms and β-glucosidase produced by different microorganisms, summarized and prospected the application and development trend of β-glucosidase in fermented food. In order to provide technical guidance and theoretical basis for the breeding of β-glucosidase producing strains, the transformation of enzyme characteristics, the industrial production of enzyme and its application in fermented food.