菊粉的酶法生物转化在食品中应用的研究进展  

Enzymatic Biotransformation of Inulin for Application in Foods

作　　者：战荣荣[1] 沐万孟[1] 李赟高[1] 张涛[1] 江波[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品科学》2014年第3期226-233,共8页Food Science

基　　金：国家自然科学基金项目(21276001;31171705);江苏省科技支撑项目(BE2011622;BE2011766;BE2010678;BE2010626)

摘　　要：菊粉是我国分布广泛、含量丰富的重要农副产品,利用菊粉酶对其进行生物深加工可高效实现菊粉在食品领域的低成本、多方向、高附加值利用。本文综述国内外菊粉应用于食品的酶法研究开发现状,对不同类型菊粉酶生物转化产品的性质及食品应用、酶的微生物来源及菊粉酶的最新研究进展进行阐述。Inulin, which is widely distributed and abundant in China, is an important agricultural and sideline product. Biotechnological processing of inulin with inulinase can provide an efficient approach for low-cost, multi-directions, and high-value-added development and utilization of inulin in the field of food. This paper reviews the current situation of research on enzymatic biotransformation of inulin for application in foods. Additionally, the properties of inulinasecatalyzed bio-transformation products and their applications in the food industry as well as the microbial sources and the latest progress of different types of inullinase are elaborated in depth.

关 键 词：内切型菊粉酶 外切型菊粉酶 菊糖果糖转移酶 低聚果糖 高果糖浆 双果糖酐 

分 类 号：Q539[生物学—生物化学] TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]