淀粉加工用酶研究进展

Research Progress of Enzymes Involved in Starch Processing

淀粉加工用酶是淀粉高效利用的基础,是迄今为止用途最广、产量最大的酶制剂品种之一。它被广泛用于氨基酸、有机酸、酒精、酿造和淀粉糖等淀粉深加工产品的生产过程中。淀粉酶法加工的工序一般包括糊化、液化、糖化、脱支以及后续的转苷、异构反应等。该流程涉及的酶种类繁多,包括α-淀粉酶、糖化酶、β-淀粉酶、生麦芽糖淀粉酶、脱支酶、转苷酶、异构酶等。近10年来,我国淀粉加工用酶产业发展非常迅速,虽然部分生产技术已达到国际先进水平,但是仍然存在产品种类少,性能不高,发酵水平偏低,尚无系统完善的核心技术体系等问题。鉴于此,需要继续加大淀粉加工用酶关键技术的开发,推动相关产业水平的提升,提高竞争力,促进其持续健康发展。

Starch processing enzymes, which are the critical ingredients responsible for efficient utilization of starch, are one of enzymes with not only the most versatility for application but also the largest yield of preparation. These en- zymes have been applied on a large scale in industries including amino acids, organic acids, alcohol, brewing, and starch sugar. The general procedure for starch processing includes gelatinization, liquefaction, saccharification （including debranching）, transglycosylation, and isomerization, using enzymes including a-amylases, glucoamylases, β-amylases, maltogenic amylases, debranching enzymes, transglycosylases, and isomerases. In the last decade, the starch processing industry has experienced a surge of development in China; some technologies have already reached the international advanced level. Nevertheless, the limited product types, poor performance, low yield, and imperfect key technical system are still obstruction that impede the progress of starch enzymes. Exploration of critical enzymatic technology is hence urged in the promotion to the industries of starch processing enzymes, further enhancing the international competitive power and gearing up the sustainable and healthy development.