果胶酶及其在食品加工中的应用研究进展

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.%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 ofpectinase.