芽孢杆菌蛋白酶在食品工业中的应用研究进展
Applications of Bacillus Proteases in the Food Industry:A Review
张明一 1孙庆杰 2杨洁2
作者信息
- 1. 青岛农业大学食品科学与工程学院,山东青岛 266109
- 2. 青岛农业大学食品科学与工程学院,山东青岛 266109;青岛特种食品研究院,山东青岛 266109
- 折叠
摘要
芽孢杆菌蛋白酶是一种重要的微生物源蛋白酶,其种类多样、活性显著、研究较为深入,已被广泛应用于食品行业.本文综述了产蛋白酶芽孢杆菌的筛选、高产蛋白酶菌株的选育与工程菌株的构建、蛋白酶发酵条件的优化,分别以植物蛋白和动物蛋白为作用对象介绍了芽孢杆菌蛋白酶在食品行业中的应用情况,并对将来的研究方向和发展趋势进行了展望,旨在为芽孢杆菌蛋白酶的深入研究和应用提供参考.
Abstract
Bacillus protease,a microbial protease known for its diverse range,significant activity and extensive research,has been widely used in the food industry.This review covers various aspects,including the screening and selection of protease high-producing Bacillus strains,the construction of engineered bacteria,the optimization of fermentation conditions for protease production,and the application of Bacillus protease in the food industry,specifically with plant proteins and animal proteins as substrates.Moreover,the future research direction and development trend are forecasted.The purpose of this review is to serve as a scholarly resource for future investigation and practical utilization of Bacillus protease.
关键词
芽孢杆菌/蛋白酶/菌种筛选/菌株选育/工程菌株构建/发酵条件优化/植物蛋白/动物蛋白Key words
Bacillus/protease/strain screening/strain breeding/construction of engineered bacteria/fermentation condition optimization/plant protein/animal protein引用本文复制引用
基金项目
国家自然科学基金青年基金(32000004)
青岛农业大学高层次人才科研项目(1120088)
青岛特种食品研究院项目(6602422203)
出版年
2024
国家科技期刊平台
NSTL
万方数据