微生物合成血红蛋白的研究进展及其在食品中的应用

Research Progress of Synthesis of Hemoglobin by Microorganisms and Its Application in Food

血红蛋白是存在于原核和真核细胞中由血红素辅基和珠蛋白肽链构成的血红素蛋白,具有多种生理功能,常被用于医药与食品行业。在食品加工领域,其作为调味剂以提高代肉未来食品——植物蛋白肉的口感和拟真性可以满足有特殊营养要求的人们对肉类口感的需求。利用微生物发酵法生产血红蛋白相较于化学法提取具有操作方便、经济高效、环境友好等优势,近几年已经成为研究的热点。微生物高效表达血红蛋白的关键在于血红素的高水平供应与血红蛋白的正确表达两个方面,强化血红素合成途径、优化蛋白表达和发酵策略是实现血红蛋白高效表达的重要途径。文章围绕微生物高效合成血红蛋白最新研究进展、血红蛋白及其衍生物在食品中的应用开展综述,以期为促进微生物源血红蛋白在食品中的应用提供理论参考。

Hemoglobin is a heme protein composed of heme subunits and globin peptide chains that exists in prokaryotic and eukaryotic cells.It has various physiological functions and is often used in the pharmaceutical and food industries.In the field of food processing,it can be used as a seasoning agent to improve the taste and authenticity of future meat substitutes—plant protein meat,so as to meet the needs of people with special nutritional requirements for meat taste.Using microbial fermentation method to produce hemoglobin has advantages compared with chemical method,it is easy to operate,economical,efficient and environmentally friendly,and has become a research hotspot in recent years.The key to efficient expression of hemoglobin by microorganisms lies in two aspects:the high-level supply of hemoglobin and the correct expression of hemoglobin.Strengthening the heme synthesis pathway,optimizing protein expression and fermentation strategies are important ways to achieve efficient expression of hemoglobin.In this paper,the latest research progress of the efficient synthesis of hemoglobin by microorganisms,as well as the application of hemoglobin and its derivatives in food are reviewed,in order to provide theoretical references for promoting the application of microbial derived hemoglobin in food.