木聚糖酶的研究进展及其在食品领域的应用

Advances in xylanase and its application in food industry

木聚糖酶在半纤维素转化成工业产品过程中发挥着重要作用,尤其是在食品和化工行业中。本文对木聚糖酶的分类及基本性质,酶的制备生产,酶分子改造方面的研究进展、趋势进行了总结。主要介绍了木聚糖酶的一般适用环境,天然菌株及基因资源的发掘情况,包括基于理论研究及应用需求进行酶蛋白改造的通用方法及进展。另外,对木聚糖酶在食品行业中的应用,如功能性寡糖的制备及其在烘焙食品、果汁和酿酒等方面的应用均进行了论述。关于木聚糖酶的研究将会在新资源发掘,关键酶催化性质尤其是在较复杂催化环境影响因素的确认,以及工业适用性方面进行更多的探讨和拓展。

Xylanase plays a key role in the conversion of hemicellulose into industrial products, especially in the food and chemical industries. The research progress and trends of classification and properties of xylanase, preparation and molecular modification of xylanase were summarized. The general catalytic conditions of xylanase, the exploitation of natural strains and genetic resources, including the methods of enzymatic modification based on theoretical research and application requirements were introduced. The applications of xylanases in the food industry were discussed, such as preparation of functional oligosaccharides,bakery products, fruit juice and wine. The problems of application in food industry were analyzed, and its application prospect was prospected. The research of this field will be focused on the development of new resources, and the catalytic properties of key enzymes, especially the confirmation of complex catalytic environmental impact factors and industrial applicability.