摘要
3-甲硫基丙醇是一种具有广泛用途的绿色、天然香料物质,也是许多食品的重要香气成分,市场前景良好,需求量逐年上升。该文从3-甲硫基丙醇在食品中的作用、生产方法以及微生物合成3-甲硫基丙醇的研究现状及其代谢途径中的关键酶进行简述,旨在为微生物合成高品质的3-甲硫基丙醇的进一步深入研究提供参考。
3-methylthiopropanol is a widely used green and natural flavor substance and an important aroma ingredient in many foods.It has good market prospect,and the demand for 3-methylthiopropanol is increasing year by year.The function of 3-methylthiopropanol in food,the production method,the research status of microbial synthesis of 3-methylthiopropanol and the key enzymes in the metabolic pathway were stated,aiming to provide a reference for the further in-depth research of microbial synthesis of high quality 3-methylthiopropanol.
作者
马景浩
王洋
张玉姣
成柳洁
滕超
李秀婷
范光森
MA Jinghao;WANG Yang;ZHANG Yujiao;CHENG Liujie;TENG Chao;LI Xiuting;FAN Guangsen(School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;Beijing Engineering andTechnology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048,China;Dezhou Lab,Tech Center of Jinan Customs District,Dezhou 253000,China)
出处
《中国酿造》
CAS
北大核心
2022年第1期1-7,共7页
China Brewing
基金
国家自然科学基金青年项目(31701592)
2021年北京工商大学研究生科研能力提升计划项目。
