摘要
近年来,改善食品分子的功能和营养特性一直是研究的热点.食品分子的酶促修饰可用于增强其在食品中的功能性质.漆酶可催化蛋白质、多糖和多酚的氧化,在食品分子以及食品胶体的构建中具有巨大的应用潜力.文章总结了漆酶的结构、来源、对食品分子修饰的催化机制及其在食品胶体体系中的应用.研究发现漆酶分两步催化食品分子的氧化:第一步涉及产生自由基或醌的酶促反应;第二步涉及自由基或醌与其他分子的非酶促反应.漆酶在整个过程中主要起着引发反应的作用.由漆酶诱导的食品分子交联有助于改善食品分子的性质和功能,从而增加食品分子的功能性质、扩展用途,以及改善食品胶体体系(如乳液、纳米颗粒和微凝胶)的形成和稳定性,从而增强它们封装、保护和递送生物活性化合物的潜力.
Abstract
In recent years,improving the functional and nutritional characteristics of food moleculars has been a research hotspot.Enzymatic modification of food moleculars can be used to enhance their functional properties in food.Laccase can catalyze the oxidation of proteins,polysaccharides and polyphenols,and has great potential for application in the construction of food moleculars and food colloids.In this paper,the structure,source,catalytic mechanism of laccase on food molecular modification and its application in food colloid systems are summarized.It is found that laccase catalyzes the oxidation of food moleculars in two steps:the first step involves enzymatic reactions that produce free radicals or quinones;the second step involves non-enzymatic reactions of free radicals or quinones with other moleculars.In the whole process,laccase mainly plays a role in initiating the reaction.Cross-linking of food moleculars induced by laccase helps to improve the properties and functions of food moleculars,thus increasing the functional properties of food moleculars and expanding their applications,as well as improving the formation and stability of food colloid systems(such as emulsion,nanoparticles and microgels),so as to enhance their potential to encapsulate,protect and deliver bioactive compounds.
基金项目
中央支持地方高校改革发展资金人才培养支持计划项目(高水平人才)(304017)
黑龙江省自然科学基金(LH2020C063)
维普
万方数据