大豆异黄酮苷元制备中关键酶的分子改造与功能分析  

Molecular Modification and Functional Analysis of Key Enzymes in the Preparation of Soybean Isoflavone Aglycone

作　　者：纪美茹 张勇 王妍 JI Meiru;ZHANG Yong;WANG Yan(Xiamen Medical College,Xiamen 361023,China)

机构地区：[1]厦门医学院,福建厦门361023

出　　处：《现代食品》2024年第8期183-185,共3页Modern Food

基　　金：福建省中青年教师教育科研项目(JAT210490):苷元型大豆异黄酮制备过程中关键酶的筛选与改造。

摘　　要：大豆异黄酮苷元(genistein aglycone)是大豆异黄酮的一种生物活性成分,具有多种生理功能,如抗肿瘤、抗炎、抗氧化等。大豆异黄酮苷元的制备通常需要通过酶催化水解大豆异黄酮糖苷(genistein glycoside)来实现。酶催化水解是一项精密而复杂的过程,需要精准的温度、pH和催化剂的选择。在实验室里,研究人员们不断探索优化这一过程的方法,以提高产率和纯度。而随着技术的不断发展,或许有一天我们能够找到更加高效、环保地制备大豆异黄酮蛋白的方法,为人类健康带来更多的福祉。genistein aglycone is a bioactive component of soybean isoflavone,which has many physiological functions,such as anti-tumor,anti-inflammatory and anti-oxidation.The preparation of soybean isoflavone aglycone usually needs enzymatic hydrolysis of soybean isoflavone glycoside.Enzymatic hydrolysis is a precise and complicated process,which requires precise selection of temperature,pH and catalyst.In the laboratory,researchers constantly explore ways to optimize this process to improve the yield and purity.With the continuous development of technology,perhaps one day we can find a more efficient and environmentally friendly method to prepare soybean isoflavone protein,which will bring more benefits to human health.

关 键 词：大豆异黄酮 苷元制备 分子改造 

分 类 号：TS201.2[轻工技术与工程—食品科学]