微生物阿魏酸酯酶及其在食品中的应用研究进展  

Research Progress in Microbial Feruloyl Esterases and Their Application in Food

作　　者：陈舒薇 王丹芸 娄婷婷 吴子健[1] 张宏宇[1] 王素英[1] 李炳娟 张得光 杨金山 CHEN Shuwei;WANG Danyun;LOU Tingting;WU Zijian;ZHANG Hongyu;WANG Suying;LI Bingjuan;ZHANG Deguang;YANG Jinshan(Tianjin Key Laboratory of Food Biotechnology,School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;College of Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China;Animal,Plant and Foodstuffs Inspection Center of Tianjin Customs,Tianjin 300461,China)

机构地区：[1]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134 [2]天津科技大学生物工程学院,天津300457 [3]天津海关动植物与食品检测中心,天津300461

出　　处：《食品研究与开发》2024年第2期202-211,共10页Food Research and Development

基　　金：2022年天津市研究生科研创新项目(服务产业专项)(2022SKYZ081);天津市科技支撑重点项目(20YFZCSN00630);天津市大学生创新创业训练计划项目(202310069097);国家重点研发计划项目(2022YFF1100801)。

摘　　要：阿魏酸酯酶(feruloyl esterases,FAEs)是羧酸酯酶的一个亚类,可特异性催化羟基肉桂酸和植物细胞壁多糖之间的酯键水解释放羟基肉桂酸,在食品行业中被广泛应用。该文对来源于微生物的FAEs的结构、分类、催化机理及分子改造等研究进展进行梳理,并对其在面团发酵、酒类酿造、膳食纤维补充剂、茶叶、食品添加剂中的应用及前景进行讨论和展望,以期为阿魏酸酯酶的应用提供参考。Feruloyl esterases(FAEs),a subclass of carboxylesterases capable of specifically catalyzing the hydrolysis of the ester bond between hydroxycinnamic acid and polysaccharide in plant cell wall to release hydroxycinnamic acid are widely used in the food industry.The structure,classification,catalytic mechanism,and molecular modification of FAEs derived from microorganisms were reviewed.Furthermore,the application and prospect of FAEs in dough fermentation,wine brewing,dietary fiber supplement,tea,and food additives were discussed.

关 键 词：阿魏酸酯酶(FAEs) 羟基肉桂酸 晶体结构 催化机理 应用 

分 类 号：TS201.25[轻工技术与工程—食品科学]