固定化酶在食品工业中的应用研究进展  

Research progress in the application of immobilized enzymes in food industry

作　　者：王琳琳[1] 高兴明 韦海涛 范小雪 王存芳[1] WANG Linlin;GAO Xingming;WEI Haitao;FAN Xiaoxue;WANG Cunfang(School of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Science),Ji′nan 250353,China;Shandong Panda Dairy Co.,Ltd.,Ji′nan 251400,China)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学院,山东济南250353 [2]山东熊猫乳品有限公司,山东济南251400

出　　处：《轻工学报》2021年第2期25-33,共9页Journal of Light Industry

基　　金：山东省重点研发计划项目(2019YYSP025);国家级大学生创新创业训练计划项目(201910431002)。

摘　　要：在简述固定化酶及其特性的基础上,对固定化酶在食品工业(食品加工贮藏、食品添加剂生产、生物活性肽制备和食品检测)中的应用研究进行综述.指出:将固定化酶应用于食品工业中,既可提高酶的稳定性和生产效率、实现酶的重复利用、增加目标物的工业产量、降低生产成本,还可保留产品的原有风味、增加其功能性,同时也可提高生物传感器的检测灵敏度、缩短反应时间及简化操作步骤.未来可在寻求新的固定化技术和固定化载体、优化固定化预分离技术、制备能够进行多酶反应的新型固定化酶等方面开展深入研究,以进一步推进固定化酶在食品工业中的应用.On the basis of a brief description of immobilized enzymes and their characteristics,the relevant application research of immobilized enzymes in the food industry(food processing and storage,food additive production,bioactive peptide preparation and food testing)was reviewed.It was pointed out that the application of immobilized enzymes in the food industry could not only increase the decomposition rate,increase the output of industrial production,and reduce production costs;but also help to retain the original flavor of the product and increase its functionality.Biosensors based on immobilized enzymes had the advantages of fast,high efficiency and easy operation.In the future,further research could be done on seeking new immobilization technologies and immobilized carriers,optimizing immobilized pre-separation technologies,and preparing new immobilized enzymes capable of multi-enzyme reactions to promote the application of immobilized enzymes in the food industry.

关 键 词：固定化酶 食品工业 加工贮藏 食品添加剂 生物活性肽 食品检测 

分 类 号：TS201.1[轻工技术与工程—食品科学]