多糖-蛋白质酶促共聚物研究进展  

Progress in Polysaccharide-Protein Conjugates via the Enzymatic Reaction

作　　者：吕丁阳 殷丽君[2] 陈复生[1] Lü Dingyang;YIN Lijun;CHEN Fusheng(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业》2020年第3期214-219,共6页The Food Industry

基　　金：国家自然科学基金项目(项目编号:21676073);河南省重点自然基金(项目编号:162300410046);河南省优秀科技创新团队。

摘　　要：蛋白质和多糖作为食品主要组成中的生物活性大分子,在食品体系中起重要作用。近年来,研究人员试图通过蛋白质与多糖结合进而改善其功能特性。酶促交联方式作用条件温和,反应速率较快,反应产物无毒害作用,并能赋予多糖和蛋白质新功能。因此,主要介绍三大酶促反应体系(过氧化物酶、微生物转谷氨酰胺酶、漆酶)作用原理及多糖与蛋白质酶促交联产物表征技术,为多糖-蛋白质酶促交联产物在食品体系中的应用提供思路。Proteins and polysaccharides as bioactive macromolecules in the main components of food, play important role in food systems. Researchers attempt to improve their functional properties by combining proteins with polysaccharides. The enzymatic cross-linking mode has a mild action condition, a fast reaction rate and non-toxic product, which can impart new functions. The principle of three major enzymatic reaction systems(peroxidase, microbial transglutaminase and laccase) and the characterization of polysaccharide-protein products are mainly introduced, which provide ideas for the application in the food system.

关 键 词：过氧化物酶 微生物转谷氨酰胺酶 漆酶 阿拉伯木聚糖 蛋白质 

分 类 号：TS201.2[轻工技术与工程—食品科学]