| 果胶酶及其在食品加工中的应用研究进展 |
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| 引用本文： | 田英华,刘晓兰,郑喜群,杜国军. 果胶酶及其在食品加工中的应用研究进展[J]. 中国酿造, 2017, 36(3): 10. DOI: 10.11882/j.issn.0254-5071.2017.03.003 |
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| 作者姓名： | 田英华 刘晓兰 郑喜群 杜国军 |
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| 作者单位： | 齐齐哈尔大学食品与生物工程学院，黑龙江齐齐哈尔161006 |
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| 基金项目： | 黑龙江省自然科学基金项目资助（E201345） |
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| 摘 要： | 果胶酶（pectinase）是指能够催化果胶质分解的多种酶的总称，其广泛存在于植物果实中。微生物中的细菌、放线菌、酵母菌和霉菌都能代谢合成果胶酶。该文综述了果胶酶的分类、产果胶酶菌种的选育、发酵工艺及其果蔬汁澄清、改善果酒品质、提取生物活性成分等食品加工领域中的应用，并对果胶酶的研究发展方向进行了展望，以期为果胶酶的进一步应用提供理论指导。
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| 关 键 词： | 果胶酶 食品加工 应用 |
Research progress of pectinase and its application in food processing |
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| TIAN Yinghua,LIU Xiaolan,ZHENG Xiqun,DU Guojun. Research progress of pectinase and its application in food processing[J]. China Brewing, 2017, 36(3): 10. DOI: 10.11882/j.issn.0254-5071.2017.03.003 |
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| Authors: | TIAN Yinghua LIU Xiaolan ZHENG Xiqun DU Guojun |
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| Affiliation: | College of Food and Biotechnology, Qiqihar University, Qiqihar 161006, China |
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| Abstract: | Pectinase is a kind of enzymes that degrade pectin and is widely distributed in plant fruits. Pectinase is synthesized by metabolism of microorganism including bacteria, actinomyces, yeast and mould. The classification of pectinase, the breeding and fermentation process of pectinase-producing strains and the application in food processing field (including fruit juice clarification, improvement of the wine quality, extraction of bioactive components and so on) were summarized. The research directions of pectinase were prospected, which looked forward to provide theoretical guidance for the further application of pectinase. |
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| Keywords: | pectinase food processing application |
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