摘要
小分子脂肪酸酯类物质是具有芳香气味的一类重要挥发性风味成分,广泛存在于传统发酵食品中,对食品感官和风味具有重要影响。微生物源功能酶是小分子脂肪酸酯合成的重要媒介,传统发酵食品来源的微生物具有多样性,其所携带的催化小分子脂肪酸酯合成的功能酶同样呈现多态性。研究表明,具有小分子脂肪酸酯合成功能的微生物包括细菌、霉菌和酵母菌等,微生物源催化酯合成的酶主要来源于α/β水解酶家族,以脂肪酶、酯酶等为典型代表。微生物源功能酶为酯的合成提供了绿色途径,有助于小分子脂肪酸酯在食品领域的更好应用。同时,酯的酶法合成还促进了小分子脂肪酸酯在制药以及精细化学品等方面的应用。本文概述了传统发酵食品源小分子脂肪酸酯合成微生物及酶的多样性,以及微生物酶法小分子脂肪酸酯合成的研究现状和发展方向。
Small molecular fatty acid esters are one kind of important volatile flavor component with aromatic odor.They are widely found in the traditional fermented foods and have significant influence on food sense and flavor.Microbial originated functional enzymes are important tools for the synthesis of small molecular fatty acid esters.The microorganisms derived from traditional fermented foods are diverse,and the functional enzymes that catalyze the synthesis of small molecular fatty acid esters carried by these species also show polymorphism.Studies have shown that the microorganisms with small molecular fatty acid ester synthesis capabilities include bacteria,molds and yeasts.The enzymes that catalyze ester synthesis are mainly derived from theα/βhydrolase family,with lipases and esterases as the representatives.Enzymes provide a green route for the synthesis of esters and contribute to the application of small molecule fatty acid esters in the food industry.Meanwhile,the enzymatic synthesis of esters also promotes the use of small molecular fatty acid esters in the areas of pharmaceuticals and fine chemicals.This work summarizes the diversity,status and further development of microorganisms and enzymes for fatty acid ester synthesis from traditional fermented food.
作者
王晓程
徐友强
李秀婷
孙宝国
Wang Xiaocheng;Xu Youqiang;Li Xiuting;Sun Baoguo(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第4期345-355,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金重点项目(31830069)
国家自然科学基金青年科学基金项目(31801467)。
关键词
小分子脂肪酸酯
微生物
酯合成酶
多样性
发酵食品
small molecule fatty acid ester
microorganism
ester synthase
diversity
fermented food
