| 磷脂酶D特性及其在磷脂酰丝氨酸合成中的应用 |
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| 引用本文： | 郭碧珊,张梦雪,王鋆坦,杜瑞,朱海华,许君,王法云,王慧.磷脂酶D特性及其在磷脂酰丝氨酸合成中的应用[J].食品工业科技,2022,43(12):486-492. |
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| 作者姓名： | 郭碧珊 张梦雪 王鋆坦 杜瑞 朱海华 许君 王法云 王慧 |
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| 作者单位： | 1.河南省商业科学研究所有限责任公司，河南郑州 4500022.河南省食品质量安全控制工程技术研究中心，河南郑州 4500023.河南农业大学生命科学学院，河南郑州 4500024.上海交通大学医学院公共卫生学院，上海 200025 |
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| 基金项目： | 中央引导地方科技发展专项（YDZX20204100004126）；河南省科学院科研开发基本科研费（200611115，220611032）；河南省省级特聘研究员项目（200511003）。 |
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| 摘 要： | 磷脂酰丝氨酸（Phosphatidylserine，PS）是一种新资源食品，在自然界中含量稀少，提取困难。磷脂酶D（Phospholipase D，PLD）是生物酶法制备磷脂酰丝氨酸的关键合成酶。本文主要介绍了PLD的分子结构特点、催化机理及酶活特性，并总结了目前PS的制备方法，重点对PLD酶催化制备磷脂酰丝氨酸的研究进展及反应体系进行了论述，并对催化制备PS反应体系的选择进行了分析和展望，以期为深化酶法技术制备PS的研究提供参考，以此推动新资源食品PS的工业化生产和应用。
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| 关 键 词： | 磷脂酰丝氨酸 磷脂酶D 制备方法 酶转化 新资源食品 |
| 收稿时间： | 2021-12-01 |
Characteristics of Phospholipase D and Application in the Synthesis of Phosphatidylserine |
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| GUO Bishan,ZHANG Mengxue,WANG Juntan,DU Rui,ZHU Haihua,XU Jun,WANG Fayun,WANG Hui.Characteristics of Phospholipase D and Application in the Synthesis of Phosphatidylserine[J].Science and Technology of Food Industry,2022,43(12):486-492. |
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| Authors: | GUO Bishan ZHANG Mengxue WANG Juntan DU Rui ZHU Haihua XU Jun WANG Fayun WANG Hui |
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| Affiliation: | 1.Henan Commercial Science Research Institute Co., Ltd., Zhengzhou 450002, China2.Food Quality and Safety Control Engineering Technology Research Center of Henan Province, Zhengzhou 450002, China3.College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China4.School of Public Health, Shanghai Jiao Tong University of Medicine, Shanghai 200025, China |
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| Abstract: | Phosphatidylserine (PS) is a new resource food, which has less content in nature and the difficulty of extraction. Phospholipase D (PLD) is the critical synthetase in enzymatic preparation of PS. This paper mainly introduces the characteristics of molecular structure of PLD and the catalytic mechanism and enzyme activity, and summarizes the current preparation methods of PS, focusing on the research progress and reaction system of enzymatic synthesis, and analyzes and prospects the selection of the reaction system for PS preparation. It is expected to provide reference for deepening the research of enzymatic preparation of PS, so as to promote the industrial production and application of new resource food PS. |
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