饲用木聚糖酶的分子间作用力对热稳定性的影响研究进展  

Research progress on influence of intermolecular forces on thermal stability of feed xylanase

作　　者：者园园 朱恩恒 宋婧楠 邱凤君 黄遵锡[1,2,3] ZHE Yuanyuan;ZHU Enheng;SONG Jingnan;QIU Fengjun;HUANG Zunxi

机构地区：[1]云南师范大学生命科学学院,云南昆明650500 [2]生物能源持续开发利用教育部工程研究中心,云南昆明650500 [3]云南省生物质能与环境生物技术重点实验室,云南昆明650500

出　　处：《饲料研究》2025年第4期171-177,共7页Feed Research

基　　金：国家自然科学基金(项目编号:32260015);2024年度云南省教育厅科学研究基金(项目编号:2024Y149)。

摘　　要：木聚糖酶作为一类能够将木聚糖降解为低聚木糖和木糖的关键酶制剂,在食品、饲料、能源等领域展现出广阔的应用前景。大部分天然木聚糖酶存在热稳定性不足的问题,制约其在饲料工业中的规模化应用。通过酶工程技术对天然木聚糖酶进行分子改造以提升其工业适用性,已成为当前研究的重要方向。酶分子表面的极性氨基酸与木聚糖酶的热稳定性密切相关,通过替换木聚糖酶蛋白表面的极性氨基酸可以有效提升其热稳定性。文章以GH11家族木聚糖酶为对象,综述了影响其热稳定性的分子间作用力、蛋白表面极性氨基酸的替换策略以及耐热木聚糖酶在动物养殖中的应用,为指导GH11家族木聚糖酶的分子改良提供参考。Xylanases,as a class of key enzymes capable of degrading xylan into xylo-oligosaccharides and xylose,demonstrate broad application prospects in fields such as food,feed,and energy.However,the majority of natural xylanases suffer from insufficient thermal stability,which limits their large-scale application in the feed industry.Enhancing the industrial applicability of natural xylanases through enzyme engineering techniques has become a significant research direction.Polar amino acids on the enzyme's surface are closely related to the thermal stability of xylanases,and replacing these polar amino acids can effectively improve their thermal stability.The article focuses on GH11 xylanases,reviewing the intermolecular forces affecting their thermal stability,strategies for replacing polar amino acids on the protein surface,and the application of thermostable xylanases in animal breeding.The aim is to provide references for guiding the molecular improvement of GH11 xylanases.

关 键 词：GH11木聚糖酶 分子间作用力 蛋白质表面 氨基酸替换 热稳定性 

分 类 号：S816.7[农业科学—饲料科学]