酶学技术在食品加工与食品质量检测中的应用

Application of the enzymologic methods in food processing and food quality inspection

本文从谷物加工、果蔬加工、肉类加工、乳制品加工四个研究领域对酶学技术在食品加工中的应用及其进展,从酶联免疫分析法(ELISA)与酶生物传感器法两个研究领域对酶学技术在食品质量检测中的应用及其进展进行了归纳和评述。糖苷酶类可应用于生产以抗性糊精、低聚果糖为代表的新型谷物营养食品,果胶酶及其复合酶制剂可以提高果汁的产量和质量,纤维素酶辅助提取技术提取果蔬中功能性成分,蛋白酶、脂肪酶应用于改良传统的肉制品、乳制品,以及制造更加营养均衡,符合保健需求的功能性肉制品、乳制品。酶联免疫分析法可以用于果蔬中农药残留以及食品中毒素的检测,可靠性更好、灵敏度更高的酶联免疫试剂盒是今后研究的重点。以酶电极为代表的酶生物传感器在食品中的有毒物、致癌物检测中也已经初步取得成功。同时,针对酶学技术在食品加工与食品质量检测中的应用存在的不足,本文也提出了相应的建议,比如通过固定化酶来降低酶制剂的使用成本,保证酶联免疫分析法的准确性,提高酶生物传感器的稳定性。

The application and advance of enzyme technology in food processing were summarized and evaluated from four research fields of grain processing, fruit and vegetable processing, meat processing, and dairy processing. The application and advance of enzyme technology in food quality inspection were summa-rized and evaluated from two research fields of enzyme-linked immunosorbent assay (ELISA) and enzyme biosensor method. Glycosidase and other enzymes were used in the production of resistance dextrin or oligo-fructose, which were representatives of new nutrition food from grain. Pectinase and composite enzyme prepa-ration improved the yield and quality of fruit juice. Cellulose-assisted extraction technology was studied for the extraction of functional compositions in fruits and vegetables. Protease or lipase were applied to improve the traditional meat products or dairy products, and to produce more balanced functional meat products, dairy products, which meet the needs of health care. ELISA was used in the detection of pesticide residues in fruits and vegetables, or toxins in food. ELISA kitore with more reliability and higher sensitivity would be the focus of future study. Enzyme electrodes were the representative of the enzyme biosensors, which were used in the detection of toxins and carcinogens in food. The corresponding suggestion to solve the problem existing in the application of enzyme technology in food processing and food quality inspection were also put forward accor-dingly, such as the use of immobilized enzyme to reduce the cost of enzyme preparation, the improvement of the accuracy of ELISA, the improvement of the stability of the enzyme biosensors.