微生物柚苷酶的研究进展  

Research progress on microbial naringinase

作　　者：宋金鹏 仲秀芳 胡晓晴 田淑斌 范光森[2,3,4] SONG Jinpeng;ZHONG Xiufang;HU Xiaoqing;TIAN Shubin;FAN Guangsen(Dezhou Institute of Fiber Inspection,Dezhou 253000,China;School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;Sweet Code Nutrition&Health Institute,Zibo 256306,China;Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]德州市纤维检验所,山东德州253000 [2]北京工商大学食品与健康学院,北京100048 [3]淄博新糖源营养健康研究院,山东淄博256306 [4]北京工商大学北京市食品添加剂工程技术研究中心,北京100048

出　　处：《河南工业大学学报（自然科学版）》2024年第2期19-30,共12页Journal of Henan University of Technology：Natural Science Edition

基　　金：北京市自然科学基金面上项目(6222003)。

摘　　要：柚苷酶是一种具有α-L-鼠李糖苷酶和β-D-葡萄糖苷酶两种酶学活性的酶,在柑橘类产品脱苦、鼠李糖和普鲁宁制备及类固醇的生物转化等方面具有广泛的应用前景。柚苷酶来源广泛,其主要来源为微生物。不同来源柚苷酶的酶学性质往往会存在差异,从而影响其应用领域。系统地从柚苷酶来源、微生物产酶、活力测定、分离纯化与性质、克隆表达、结构、固定化及应用等方面对柚苷酶进行了综述,有助于指导其更好地科学研究和工业化应用。With the ability ofα-L-rhamnosidase andβ-D-glucosidase,naringinase is an enzyme with a wide range of potential applications,including the biotransformation of steroids,rhamnose synthesis,prunasin manufacturing,and the elimination of bitterness from citrus goods.Naringinase is mostly found in microorganisms,while it can also be found in other sources.Naringinases with varying sources frequently display differences in their enzymatic characteristics,which can affect the sectors in which they are used.This paper aims to present a comprehensive overview of naringinase,considering its critical roles.It covers various aspects of the enzyme,including its sources,microbial enzyme production,activity measurement,isolation,purification,characterization,cloning and expression,structure,immobilization,and applications.The goal of this study is to provide a direction for naringinase-related advanced scientific research and industrial applications.

关 键 词：柚苷酶 α-L-鼠李糖苷酶 β-D-葡萄糖苷酶 发酵 固定化 

分 类 号：TS201.2[轻工技术与工程—食品科学]