产柚苷酶菌株改良、性质及其在柑橘酒中的应用研究进展  

Research progress on the strain improvement, properties of naringinase and its application in citrus wine

作　　者：林静 罗莲 杨爽 李萍 张志清[1] 陈安均[1] 刘兴艳[1] LIN Jing;LUO Lian;YANG Shuang;LI Ping;ZHANG Zhi-qing;CHEN An-jun;LIU Xing-yan(College of Food Science,Sichuan Agricultural University,Yaan 611130,China)

机构地区：[1]四川农业大学食品学院,四川雅安611130

出　　处：《江苏农业学报》2023年第6期1427-1436,共10页Jiangsu Journal of Agricultural Sciences

摘　　要：柚苷酶是由α-L-鼠李糖苷酶及β-D-葡萄糖苷酶组成的复合酶,不同来源的柚苷酶在酶学性质和结构特性上有一定的差异,目前柚苷酶的主要来源是真菌,真菌来源的柚苷酶最适温度为50~60℃,最适pH值范围为4.0~6.0,但柚苷酶的整体结构、两种单组分酶的比例构成,至今尚无详尽的报道。柚苷酶作用于柑橘酒时,不仅能脱苦,还能提高柑橘酒的香气,其在提高柑橘酒的品质方面具有潜在的应用价值。本文对柚苷酶的酶学特性、结构特性、柑橘酒中的苦味物质及柚苷酶在柑橘酒中的应用等进行了综述,以期为柚苷酶的进一步研究和应用提供理论支持。Naringinase is a complex enzyme composed ofα-L-rhamnosidase andβ-D-glucosidase.There are some differences in the enzymatic properties and structural properties of naringinase from different sources.At present,the main source of naringinase is fungi.The optimal temperature range of naringinase from fungi is 50-60℃.The optimal pH range of naringinase from fungi is 4.0-6.0.However,the structure of naringinase and the proportion of two single-component enzymes have not been reported in detail.When naringinase is applied to citrus wine,it can not only remove bitterness,but also improve the aroma of citrus wine.It has potential application value in improving the quality of citrus wine.In order to provide theoretical support for further research and application of naringinase,the enzymatic and structural properties of naringinase,the bitter substances in citrus wine and the application of naringinase in citrus wine were reviewed in this paper.

关 键 词：柚苷酶 酶学性质 柑橘酒 柚皮苷 脱苦 增香 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]