微生物脂肪酶的研究进展及其在食品中的应用  

Review of Microbial Lipases and Their Applications in Food

作　　者：曹茜[1] 冯凤琴[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058

出　　处：《中国食品学报》2013年第10期136-143,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31071501)

摘　　要：脂肪酶是一种既可催化水解反应又可催化合成反应的生物催化剂。因微生物脂肪酶的产量高,便于基因操作,生产无季节波动等原因,故比植物和动物来源的脂肪酶的应用更为广泛。本文从产酶微生物的筛选、脂肪酶的纯化方法、分子结构、催化机理和催化特性等方面对微生物脂肪酶进行了综述,并且从合成糖酯、类可可脂以及母乳化结构脂等3个方面详述了微生物脂肪酶在食品中的应用。Lipases can catalyze hydrolysis reactions, as well as synthesis reactions. Microbial lipases are usually more useful than that from plants or animals because of the possible high yields, easiness of genetic manipulation, regular supply due to absence of seasonal fluctuations. In this paper, the screening of lipases producing microbe, the purification, molecular structure, catalytic mechanism and properties of lipases are introduced and the application of microbial lipases in the synthesis of sugar esters, cocoa butter equivalent and human milk fat substitute is reviewed in detail.

关 键 词：微生物 脂肪酶 糖酯 类可可脂 母乳化结构脂 

分 类 号：TS201.25[轻工技术与工程—食品科学]