微生物源菊粉酶的研究进展
菊粉是由果糖分子经β-2,1糖苷键连接形成的多聚果糖, 是一种存在于菊芋和菊苣等植物中的天然碳水化合物。作为新资源食品和食品原料, 其研究已备受国内外关注。而以菊粉开发系列的功能性食品发展迅速。菊粉酶是一种能水解菊粉中β-2,1果糖苷键的一类水解酶, 主要为真菌、酵母菌和细菌等微生物发酵产物, 是以菊粉生产高纯度果糖浆、低聚果糖的关键酶。微生物源菊粉酶在食品、医药等领域中的重要应用价值和良好应用前景越来越成为研究者的研究热点。本文综述了近年来国内外微生物源菊粉酶的研究现状, 主要论述了产酶微生物菌株的筛选、产酶条件、工程菌株的构建及应用等研究的进展。
Inulin exists as a reserved carbohydrate in the roots and tubers of plants such asjerusalem artichoke, chicory and so on. It consists of linear chains of β-2,1-linked D-fructofuranose molecules terminated by a glucose residue. As a kind of new resource food or food material, the research on inulin has been paid more attentions. Inulinase is a key enzyme coming from fungi, yeast and bacteria. It targets the β-2,1 linkage of inulin and hydrolyzes it into fructose and fructooligosaccharides. Inulinase deriving from microorganism has been taken more and more attentions by researchers because of its important value and good prospect of application in food and medicine fields. The development of inulinase produced by microorganisms is reviewed in recent years, including microorganism producing inulinase isolated, enzyme producing conditions, construction of engineering strain and its application.
标题：微生物源菊粉酶的研究进展
英文标题：Research advance on inulinase produced by microorganism
作者：
宫颖 大连民族学院生命科学学院
于基成 大连民族学院生命科学学院
刘秋 大连民族学院生命科学学院
陈娇 大连民族学院生命科学学院
于春 大连民族学院生命科学学院;沈阳农业大学食品学院
中文关键词:菊粉酶,微生物,酶活,低聚果糖,
英文关键词:inulinase,microorganism,enzyme activity,fructooligosaccharides,
发表日期：2014-05-27
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