锁博海,辛嘉英,宋增武,刘思淼,葛怿泽,夏春谷,李 越.过氧化物酶在食品分子及其胶体体系修饰中的应用进展[J].食品安全质量检测学报,2024,15(2):11-18
过氧化物酶在食品分子及其胶体体系修饰中的应用进展
Application of peroxidase in the modification of food molecules and their colloidal systems
投稿时间:2023-10-09  修订日期:2024-01-22
DOI:
中文关键词:  过氧化物酶  辣根过氧化物酶:交联  胶体系统。
英文关键词:peroxidase  horseradish peroxidase  crosslinking  colloidal system
基金项目:黑龙江省自然科学(LH2020C063)、中央支持地方高校改革发展资金人才培养支持计划项目(高水平人才)(304017)
作者单位
锁博海 哈尔滨商业大学食品科学与工程重点实验室 
辛嘉英 哈尔滨商业大学食品科学与工程重点实验室;中国科学院兰州物理化学研究所羰基合成与选择氧化国家重点实验室 
宋增武 哈尔滨商业大学食品科学与工程重点实验室 
刘思淼 哈尔滨商业大学食品科学与工程重点实验室 
葛怿泽 哈尔滨商业大学食品科学与工程重点实验室 
夏春谷 中国科学院兰州物理化学研究所羰基合成与选择氧化国家重点实验室 
李 越 哈尔滨商业大学食品科学与工程重点实验室 
AuthorInstitution
SUO Bo-Hai Key Laboratory for Food Science and Engineering, Harbin University of Commerce 
XIN Jia-Ying Key Laboratory for Food Science and Engineering, Harbin University of Commerce;State Key Laboratory for Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Science 
SONG Zeng-Wu Key Laboratory for Food Science and Engineering, Harbin University of Commerce 
LIU Si-Miao Key Laboratory for Food Science and Engineering, Harbin University of Commerce 
GE Yi-Ze Key Laboratory for Food Science and Engineering, Harbin University of Commerce 
XIA Chun-Gu State Key Laboratory for Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Science 
LI Yue Key Laboratory for Food Science and Engineering, Harbin University of Commerce 
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中文摘要:
      过氧化物酶是一类大量存在于自然界及生物体内的氧化还原酶。其家族成员众多, 但都可以催化以过氧化氢(H2O2)作为底物的氧化反应。现有研究表明可以通过利用过氧化物酶的氧化特性, 来提高功能食品的质量属性和营养特性。而辣根过氧化物酶作为过氧化物酶家族的一员, 近些年来被大量研究。尤其是在食品研究开发中, 有很多研究通过使用辣根过氧化物酶去催化蛋白质或淀粉等食品分子来改善食品本身的性质或获得更合适的食品胶体, 因此值得更深层次的挖掘其应用价值及市场。本文在介绍过氧化物酶的结构、催化机制及影响其催化的关键因素基础上, 分析了过氧化物酶催化对食品分子结构和性质的影响, 综述了近年来过氧化物酶在食品分子及其胶体体系修饰中的一些应用, 以期为今后过氧化物酶的研究提供一定的理论参考和新思路。
英文摘要:
      Peroxidase is a class of oxidoreductases that occur abundantly in nature and organisms. There are many family members, and they can all catalyze oxidation reactions with hydrogen peroxide (H2O2) as a substrate. Existing studies have shown that the quality and nutritional properties of functional foods can be improved by harnessing the oxidative properties of peroxidase. As a member of the peroxidase family, horseradish peroxidase has been studied a lot in recent years. Especially in food research and development, there are many researchers who use horseradish peroxidase to catalyze food molecules such as protein or starch to improve the properties of the food itself or obtain more suitable food colloids, so it is worth exploring its application value and market at a deeper level. On the basis of introducing the structure, catalytic mechanism and key factors affecting the catalysis of peroxidase, this paper analyzed the effect of peroxidase catalysis on the molecular structure and properties of food, and reviewed some applications of peroxidase in modifying food molecules and their colloid systems in recent years, in order to provide some theoretical references and new ideas for the future study of peroxidase.
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