葡萄糖基转移酶的结构、功能及应用研究进展  

Research Progress in Structures,Functions,and Applications of Glucanotransferases

作　　者：刘孟林 易弛 余帆 王文悦 李雷兵 朱寒剑 樊鑫 朱晓青 肖俊锋 周梦舟 穆杨 LIU Menglin;YI Chi;YU Fan;WANG Wenyue;LI Leibing;ZHU Hanjian;FAN Xin;ZHU Xiaoqing;XIAO Junfeng;ZHOU Mengzhou;MU Yang(School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,Hubei,China;Angel Biotechnology Co.,Ltd.,Yichang 443000,Hubei,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068 [2]安琪生物科技有限公司,湖北宜昌443000

出　　处：《食品研究与开发》2024年第13期204-213,共10页Food Research and Development

基　　金：国家重点研发计划项目(2016YFD0400701-05)。

摘　　要：淀粉的消化性能与机体的健康相关,而酶法改性可显著提升淀粉的抗消化性能,促进机体健康。葡萄糖基转移酶作为近些年被发现的酶类,具有改性淀粉的能力,可用于制备新型可溶性、慢消化的产物,在淀粉改性领域具有广阔的应用前景。该文从葡萄糖基转移酶的来源与酶学性质、结构与进化、催化机理及应用的研究现状进行概述,为葡萄糖基转移酶的深入研究及利用其开发新型功能性食品提供参考。The digestibility of starch directly affects human health.Enzymatic modification significantly im⁃proves the anti⁃digestibility of starch,which benefits human health.Glucanotransferases,as novel enzymes discovered recently,are able to convert starch into new soluble,slowly digestible products,demonstrating a promising prospect in starch modification.The origins,enzymatic properties,structures,evolution,mecha⁃nisms,and applications of glucanotransferases were introduced,which provided a theoretical basis for further research on glucanotransferases and their applications in the development of new functional food products.

关 键 词：糖苷水解酶70家族 葡萄糖基转移酶 淀粉改性 作用机制 产物性质 

分 类 号：TS201.25[轻工技术与工程—食品科学]