新型甜味剂莱鲍迪苷D和莱鲍迪苷M的生物转化进展  

Current advances in the biotransformation of new type sweeteners Rebaudioside D and Rebaudioside M

作　　者：郭保党 饶义剑 GUO Baodang;RAO Yijian(School of Biotechnology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学生物工程学院,江苏无锡214122

出　　处：《食品与发酵工业》2023年第7期289-296,共8页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2018YFA0901700);江苏省自然科学基金项目(BK20202002)。

摘　　要：来源于植物甜叶菊的天然甜味剂莱鲍迪苷D(rebaudioside D,Reb D)和莱鲍迪苷M(rebaudioside M,Reb M)具有高甜度、无热量和近似于蔗糖的口感,被认为是高热量糖的理想替代品,其在食品领域具有广阔的应用前景。文章综述了Reb D和Reb M的结构、口感、水溶性、安全性以及合成相关的糖基转移酶的研究进展,并重点介绍了Reb D和Reb M合成相关的糖基转移酶的蛋白质结构、催化机制以及蛋白质理性改造的研究进展,以期为Reb D和Reb M的开发和应用提供参考。Owing to high-intensity sweetness,zero-calorie and advanced organoleptic properties similar to sucrose,natural sweeteners rebaudioside D(Reb D)and rebaudioside M(Reb M),which were isolated from Stevia rebaudiana Bertoni,have been considered as the desired substitute of high-calorie sugars with promising future in food field.Here,the chemical structure,taste,solubility and safety of Reb D and Reb M and the glycosyltransferases involved in the biosynthesis of Reb D and Reb M are reviewed.The protein structure and catalytic mechanism of the glycosyltransferases involved in the biosynthesis of Reb D and Reb M and rational protein engineering based on the protein structure were emphatically reviewed.We expected that this review will provide a guidance for the development and application of Reb D and Reb M.

关 键 词：莱鲍迪苷D 莱鲍迪苷M 糖基转移酶 蛋白质改造 生物转化 

分 类 号：TS202.3[轻工技术与工程—食品科学]