固定化酶技术在食品真菌毒素脱除中的应用  

Application of immobilized enzyme technology in food mycotoxin removal

作　　者：杨玺钰 黎晓阳 YANG Xi-Yu;LI Xiao-Yang(College of Food Science and Technology,Nanchang University,Nanchang 330031,China)

机构地区：[1]南昌大学食品学院,南昌330031

出　　处：《食品安全质量检测学报》2025年第6期224-231,共8页Journal of Food Safety and Quality

基　　金：国家重点研发计划项目(2022YFF1102800);国家自然科学基金项目(22308143);江西省杰出青年基金项目(20232ACB215008);江西省“双千计划”项目(jxsq2023101073)。

摘　　要：近年来,食品中真菌毒素的污染已成为全球关注的重要食品安全问题。真菌毒素是一类由真菌产生的次生代谢产物,具有毒性强、难分解、化学性质稳定的特点。建立适用于食品体系的高效安全的真菌毒素脱毒技术具有重要意义。基于酶催化的生物脱毒技术具有底物特异性强、条件温和、绿色环保等优点,可以克服传统物理化学脱毒技术对于食品品质和营养价值的破坏。固定化酶技术可以提高酶催化性能,赋予酶稳定性、可重复使用性、高通量性等价值,克服生物酶在应用过程中的局限性。本文综述了固定化酶技术在食品真菌毒素脱除中的应用,分析了目前固定化酶技术应用在食品脱毒过程中的不足及未来可能的研究方向,以期为构建更加高效的固定化酶催化剂提供研究思路。In recent years,mycotoxin contamination in food has become an important food safety issue with global concern.Mycotoxins are a type of secondary metabolites produced by fungi with characteristics of high toxicity,difficult decomposition and chemical stability.It is of great significance to establish an efficient and safe mycotoxin detoxification technology applicable to food.Based onenzyme catalysis,the biological detoxification technology has the advantages of high substrate specificity,mild conditions,green environment,which can overcome the damage of traditional physical and chemical detoxification technology to the quality and nutritional value of food.Immobilized enzyme technology can improve the catalytic performance of enzymes,endow them with values such as stability,reusability,and high throughput,as well as overcome the limitations of biological enzymes in the application process.This article reviewed the application of immobilized enzyme technology in food mycotoxin removal,analyzed the deficiencies of the current immobilized enzyme technology applied in food detoxification and possible future research directions,with a view to providing research ideas for the construction of more efficient immobilized enzyme catalysts.

关 键 词：酶催化 固定化酶技术 真菌毒素脱除 食品安全 

分 类 号：TS2[轻工技术与工程—食品科学与工程]