| 微生物果胶酶研究及其在食品加工中的应用进展 |
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| 引用本文： | 郭育齐,赵良忠,尹乐斌,肖凯,蒋盛岩.微生物果胶酶研究及其在食品加工中的应用进展[J].邵阳学院学报(自然科学版),2013,10(2):68-73. |
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| 作者姓名： | 郭育齐 赵良忠 尹乐斌 肖凯 蒋盛岩 |
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| 作者单位： | 邵阳学院生物与化学工程系,湖南邵阳,422000 |
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| 摘 要： | 果胶酶是一类能够分解果胶物质的复合酶．根据作用机理将其分为四大类：果胶酯酶、果胶水解酶、果胶裂解酶和原果胶酶．果胶酶最主要来源是通过大规模微生物发酵生产，本文综述了微生物果胶酶的分类、生产菌、分子生物学研究、分离纯化、发酵生产方式及微生物果胶酶在食品加工的应用．
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| 关 键 词： | 果胶酶 微生物 研究进展 食品加工 |
Research Progress of Pectinase and Application in Food Process |
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| GUO Yu-qi
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ZHAO Liang-zhong
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YING Lebing
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XIAO Kai
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JIANG Sheng-yan.Research Progress of Pectinase and Application in Food Process[J].Journal of Shaoyang University:Science and Technology,2013,10(2):68-73. |
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| Authors: | GUO Yu-qi ZHAO Liang-zhong YING Lebing XIAO Kai JIANG Sheng-yan |
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| Institution: | ( Department of Biology and Chemistry Engineering, Shaoyang University, Shaoyang, Hunan 422000, China) |
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| Abstract: | Pectinase is a kind of enzyme which is able to decompose the pectin. According to the mechanism it can be divided into four categories： Pectin Esterase, Pectin hydrolases, Pectin lyase and Proto pectinase. Pectinas produeted by microbial fermentation is the most main source. This article summarizes the major research progress of microbe pectinase in recent years, including microbe pectinase classification, production bacteria, molecular biology, isolation and purification, fermentation production mode, and emphatically introduces its application in food process. |
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| Keywords: | pectinase microbes research progress food process |
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