果胶酶在果蔬汁加工中的应用研究进展  

Research Progress of Pectinase Application in Processing Fruit and Vegetable Juice

作　　者：李文[1] 陆海勤[1] 黄玭 刘桂云[1] 李凯[1,2] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004 [2]广西大学糖业工程技术研究中心,南宁530004

出　　处：《食品工业》2015年第4期244-247,共4页The Food Industry

摘　　要：果胶酶是一种能够分解果胶物质的复合酶。作为世界四大酶制剂之一,果胶酶已被广泛应用于果蔬汁加工、酿酒以及天然产物的提取等食品行业中。在收集和整理相关资料的基础上,介绍了果胶的组成和结构,论述了果胶酶的分类及其作用机理,着重对近年来果胶酶在果蔬汁加工中的应用研究进展作了较为全面的综述,并对国内果胶酶的生产存在的问题以及未来的研究方向进行了讨论,以期为今后的研究以及实践提供参考。Pectinase is a kind of compound enzyme that can degrade pectic substance. As one-of the four major enzymes in the world, pectinase is widely used in fruit and vegetable juice processing, brewing and the extraction of natural products in food industry. Based on the collection of relevant information and data, this paper introduces the composition and s/rectum of pectin. Meanwhile, the classification of pectinase and reaction mechanism, as well as the reviews the application of pectinase in processing fruit and vegetable juices, was discussed. In addition, existing problems and future research directions in domestic production of the pectinase were put forward to provide a reference for future research and practice.

关 键 词：果胶酶 果胶 果蔬汁加工 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]