果蔬微生物酵素的功能与应用研究进展  

Advances in the Function and Application of Fruit and Vegetable Microbial Enzyme

作　　者：殷小菊 吴静 苏少鹏 郑凤玲 Yin Xiaoju;Wu Jing;Su Shaopeng;Zheng Fengling(Yibin University,Sichuan,644000)

机构地区：[1]宜宾学院,四川644000

出　　处：《当代化工研究》2022年第10期71-73,共3页Modern Chemical Research

基　　金：四川省宜宾学院校级培训项目“几种常见天然果蔬酵素的制备及其活性成分的研究”(项目编号:412-0219024402)。

摘　　要：微生物酵素是近年来风靡日本和欧美的一类功能性食品,其中果蔬微生物酵素尤为突出,其富含多种脂肪酶、淀粉酶、蛋白酶、超氧化物歧化酶、多酚、维生素、氨基酸及矿物质等乳功能性成分。本文旨在阐述果蔬微生物酵素的成分组成、营养保健功能、生产发酵工艺与各领域中的应用等方面的研究进展,以期为果蔬微生物酵素的进一步开发与应用研究提供理论参考和技术支持。Microbiological enzymes are a type of functional food in Japan and Europe,in recent years,of which fruit and vegetable microbial enzymes are particularly prominent.These enzymes are rich in multiple functional components such as lipase,amylase,protease,superoxide dismutase,polyphenol,vitamin,amino acids and minerals,and the like.This paper describes the composition,nutrition and health function,production fermentation process and the application of the application in various fields in this paper.The purpose is to provide theoretical reference and technical support for further development and application research of fruit and vegetable microbial enzymes.

关 键 词：果蔬 微生物酵素 功能性食品 功能性成分 应用研究 

分 类 号：Q93[生物学—微生物学]