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

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

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.