β-葡萄糖苷酶活性稳定化技术在柑橘产品增香中的应用

Application of β-glucosidase activity stabilization technology incitrus flavor enhancement

柑橘加工产品的香气是衡量其品质好坏的评判指标之一,其果实中以键合态形式存在的香气前体物质和柑橘类苦味物质是影响产品香气的直接因素。应用β-葡萄糖苷酶不仅可以水解键合态香气物质以促进香气成分的释放,而且可在鼠李糖苷酶的协同作用下将柚皮苷水解成无苦味的柚皮素来减少产品苦味的形成,进而提升人们对香气的感知能力。但在实际增香环境中,β-葡萄糖苷酶活性并不稳定,各种内外因素都极大地抑制了增香效果。该文综述了目前提高β-葡萄糖苷酶在柑橘加工所处复杂环境中活性稳定化技术方面的研究现状,以期为β-葡萄糖苷酶更好地应用到柑橘加工产品中提供参考。

The aroma of citrus processing products is one of the evaluation indexes to measure the quality of citrus products.The aroma precursors and citrus bitter substances existing in the form of bond state are the direct factors affecting the aroma of citrus products.The application ofβ-glucosidase can not only hydrolyze the bonded aroma substances to promote the release of aroma components,but also hydrolyze naringin into naringenin without bitterness under the synergistic effect of rhamnosidase to reduce the formation of bitterness of products,and then improve people’s perception of aroma.However,the activity ofβ-glucosidase was not stable in the actual environment,which was greatly inhibited by various internal and external factors.In this regard,this paper summarizes the current situation of how to improve the stability ofβ-glucosidase activity in the complex environment of citrus processing,in order to provide reference for the better application ofβ-glucosidase in citrus processing products.