芽孢杆菌蛋白酶在食品工业中的应用研究进展  

Applications of Bacillus Proteases in the Food Industry: A Review

作　　者：张明一 孙庆杰[1,2] 杨洁 ZHANG Mingyi;SUN Qingjie;YANG Jie(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Qingdao Special Food Research Institute,Qingdao 266109,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛特种食品研究院,山东青岛266109

出　　处：《食品工业科技》2024年第13期352-359,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金青年项目(32000004);青岛农业大学高层次人才科研基金(1120088);青岛特种食品研究院项目(6602422203)。

摘　　要：芽孢杆菌蛋白酶是一种重要的微生物源蛋白酶,其种类多样、活性显著、研究较为深入,已被广泛应用于食品行业。本文综述了产蛋白酶芽孢杆菌的筛选、高产蛋白酶菌株的选育与工程菌株的构建、蛋白酶发酵条件的优化,分别以植物蛋白和动物蛋白为作用对象介绍了芽孢杆菌蛋白酶在食品行业中的应用情况,并对将来的研究方向和发展趋势进行了展望,旨在为芽孢杆菌蛋白酶的深入研究和应用提供参考。Bacillus protease,a microbial protease known for its diverse range,significant activity and extensive research,has been widely used in the food industry.This review covers various aspects,including the screening and selection of protease high-producing Bacillus strains,the construction of engineered bacteria,the optimization of fermentation conditions for protease production,and the application of Bacillus protease in the food industry,specifically with plant proteins and animal proteins as substrates.Moreover,the future research direction and development trend are forecasted.The purpose of this review is to serve as a scholarly resource for future investigation and practical utilization of Bacillus protease.

关 键 词：芽孢杆菌 蛋白酶 菌种筛选 菌株选育 工程菌株构建 发酵条件优化 植物蛋白 动物蛋白 

分 类 号：TS201.25[轻工技术与工程—食品科学]