植物细胞壁多糖高效酶解技术及其在食品加工中应用研究进展  

Progress on Efficient Techniques for Enzymatic Hydrolysis of Plant Cell Wall Polysaccharides and Their Application in Food Processing

作　　者：郝倩 邓乾春[2] 周彬 程园梦 周琦[2] 陈洪建 邓紫玙 陈亚淑 HAO Qian;DENG Qianchun;ZHOU Bin;CHENG Yuanmeng;ZHOU Qi;CHEN Hongjian;DENG Ziyu;CHEN Yashu(School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,China;Hubei Key Laboratory of Lipid Chemistry and Nutrition,Oil Crops Research Institute,Chinese Academy of Agricultural Sciences,Wuhan 430062,China)

机构地区：[1]湖北工业大学生命科学与健康工程学院,湖北武汉430068 [2]中国农业科学院油料作物研究所,油料脂质化学与营养湖北省重点实验室,湖北武汉430062

出　　处：《食品科学》2024年第12期304-314,共11页Food Science

基　　金：国家自然科学基金青年科学基金项目(32001656);现代农业产业技术体系建设专项(CARS-14)。

摘　　要：植物细胞壁多糖的结构异质性和复杂性会限制食品加工中植物营养素的释放,最终影响产品的感官品质、营养价值和货架稳定性。利用植物细胞壁多糖降解酶(plant cell wall polysaccharide-degrading enzymes,PCWPE)实现高效酶解是食品加工中克服包裹植物细胞复杂多糖壁屏障的关键步骤。PCWPE包括纤维素酶、半纤维素酶和果胶酶,可专一高效地水解植物细胞壁层中的糖苷键,显著改善产品感官风味、营养价值,提高多相体系稳定性,并提高产率等。近年来,PCWPE广泛用于饮料加工、植物营养素萃取、功能性糖制备,以及新兴可持续型植物基食品加工,成为食品绿色加工的研究热点。因此,本文就PCWPE酶解机制、高效酶解技术及其在食品工业中应用等领域的最新研究进行综述,以期为高品质植物基食品加工技术创新提供参考依据。The structural heterogeneity and complexity of plant cell wall polysaccharides limit the release of phytonutrients in food processing,ultimately affecting the sensory quality,nutritional value,and shelf stability of products.Efficient enzymatic hydrolysis using plant cell wall polysaccharide-degrading enzymes(PCWPE)is a key step in overcoming the plant cell wall,a chemically complex structure composed mostly of polysaccharides,in food processing.PCWPE include cellulase,hemi-cellulase and pectinase,which specifically and efficiently hydrolyze glycosidic bonds in plant cell wall polysaccharides,significantly improving the sensory flavor and nutritional value of products,enhancing the stability of multiphase systems,and increasing the product yield.In recent years,PCWPE have been widely used in beverage processing,phytonutrient extraction,functional sugar preparation,and the processing of emerging sustainable plant-based food and thereby have become a research hotspot in the field of green food processing.This article summarizes the latest research on the mechanism of action of PCWPE,efficient enzymatic hydrolysis techniques and their application in the food industry,with a view to providing a reference for technological innovation in the field of high-quality plant-based food processing.

关 键 词：多糖降解酶 酶解机制 高效酶解技术 食品加工 

分 类 号：TS202.3[轻工技术与工程—食品科学]