摘要
类胡萝卜素是一类由植物和某些光合微生物产生的亲脂性异戊二烯类色素,广泛存在于自然界中。根据其种类和化学键断裂位置不同,可生成多种在生物体内有重要功能的衍生物,包括类维生素A、色素、植物激素和香气物质。目前,类胡萝卜素的降解方式有多种,如物理降解、化学降解和生物降解等,其中生物降解又分为特异性酶降解和非特异性酶降解。本文对类胡萝卜素降解产物的种类和功能进行介绍,并对其降解方式进行全面综述,重点阐述生物降解的优势,对特异性酶和非特异性酶及其作用位点进行详细介绍,指出筛选高活性类胡萝卜素降解酶及其在食品加工工业上的应用为今后研究的方向。
Carotenoids are lipophilic isoprenoid pigments produced by plants and some photosynthetic microorganisms,which are ubiquitous in nature.Depending on the variety and the bond cleavage positions,carotenoids can be derivatizedinto various products playing key roles in living organisms such as retinoids,pigments,phytohormones and aromacompounds.Currently,many methods including physical,chemical and biological(specific enzymatic and non-specificenzymatic degradation)methods have been presented to degrade carotenoids.In this article,the classification and functionalproperties of cleavage products of carotenoids are described.Moreover,this article provides a comprehensive review of thecurrent methods to degrade carotenoids and highlights the advantages of the biological degradation methods with focus onspecific enzymatic and non-specific enzymatic degradation as well as the enzymatic cleavage sites.In the end,we concludewith some perspectives on future research efforts to screen highly active carotenoid-degrading enzymes for application inthe food industry.
作者
朱明明
樊明涛
何鸿举
ZHU Mingming;FAN Mingtao;HE Hongju(School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第11期308-317,共10页
Food Science
基金
河南科技学院高层次人才科研项目(2016020
2015015)
国家自然科学基金面上项目(31171728)
河南省高等学校重点科研项目(17A550001)
关键词
类胡萝卜素
降解产物
降解途径
生物酶
微生物
carotenoids
cleavage products
degradation pathways
biological enzymes
microorganisms
