基因工程表达甜味蛋白的研究进展  

Research Progress in Gene Engineering Expression of Sweet Proteins

作　　者：施天元 曹国强 SHI Tianyuan;CAO Guoqiang(Heilongjiang Jinxiang Biochemical Company,Harbin 150040,China)

机构地区：[1]黑龙江省金象生化有限责任公司,黑龙江哈尔滨150040

出　　处：《食品工业科技》2023年第2期453-459,共7页Science and Technology of Food Industry

摘　　要：甜味蛋白作为一种天然甜味剂,热量低,甜度大,食用安全。但其由于受到原材料生长条件还有保质期等诸多限制,导致其生产成本较高。基因工程表达生产甜味蛋白可以提高其稳定性,扩大生产规模,降低其生产成本,并且更有针对性的改良其性能。但在应用基因工程生产甜味蛋白的研究中,也遇到了很多问题,包括甜味蛋白无法正确折叠及缺乏翻译后修饰导致的甜味丧失,还有因非植物提取导致的缺少食品安全认证,无法得到大众认可等。本文首次系统地分析了基因工程在生产甜味蛋白的应用及相关热点问题,为未来基因工程改造甜味蛋白提供理论资料。Sweet protein as a kind of natural sweeteners,has low calories,high sweetness,and safety to eat.However,due to the raw material growth conditions,short expiry date and other restrictions,resulted high production costs.Gene engineering expression and production of sweet protein can improve its stability,contribute to expand the production scale,reduces production costs,and improve its performance more specifically.However,the research of applying genetic engineering to produce sweet protein,encountered many problems,including the loss of sweet taste due to improper folding and lack of post-translational modification,and the lack of food safety certification due to non-plant extraction,which cannot be recognized by the public.This paper systematically analyzes the application of genetic engineering in sweet protein production and related hot issues for the first time,and provides theoretical data for the future genetic engineering transformation of sweet protein.

关 键 词：基因工程改造 甜味蛋白 天然甜味剂 稳定性 产量 

分 类 号：TS202.3[轻工技术与工程—食品科学]