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柚(皮)苷酶的研究进展

作  者:
雷生姣;潘思轶
单  位:
华中农业大学食品科学技术学院
关键词:
柚苷酶;脱苦;应用;固定化
摘  要:
柚(皮)苷酶(EC3.2.1.40)具有α-L-鼠李糖苷酶和β-D-葡萄糖苷酶的活性,主要被应用于果汁的脱苦及制药工业,具有重要研究价值。α-L-鼠李糖苷酶已通过Escherichia.coli成功表达,重组技术将使得柚苷酶在食品工业和制药工业获得更大的用途。本文综述了柚苷酶的生产方法、酶学性质、酶解特征、固定化及其在工业生产中的应用。
译  名:
Current Progress in Naringinase
作  者:
LEI Sheng-jiao,PAN Si-yi (College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
关键词:
naringinase;debittering;application;immobilization.
摘  要:
Naringinase (EC3.2.1.40) with α-L-rhamnosidase and β-D-glucosidase activities is being widely applied in debittering of citrus fruit juice and pharmaceutical industries,and has high research value. α-L-rhamnosidase has been cloned and expressed in Escherichia coli. Recombinant naringinase will provide an economical and convenient source for this enzyme in food and pharmaceutical industries. Therefore,preparation methods,enzymatic properties,enzymatic hydrolysis characterization,immobilization and applications of naringinase in industry are systematically reviewed in this article.

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