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食品与发酵工业  2021, Vol. 47 Issue (3): 218-223    DOI: 10.13995/j.cnki.11-1802/ts.025204
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己糖氧化酶的研究进展
包怡, 胡友明, 朱林江*, 陆跃乐, 陈小龙
浙江工业大学 生物工程学院,浙江 杭州,310014
Research progress on hexose oxidase
BAO Yi, HU Youming, ZHU Linjiang*, LU Yuele, CHEN Xiaolong
College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
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摘要 己糖氧化酶(hexose oxidase,HOX)是一种底物谱广泛的糖类氧化还原酶,能催化D-葡萄糖、D-果糖、D-半乳糖、麦芽糖、乳糖等己糖和一些二糖的氧化,生成相应的内酯并释放出H2O2。HOX具有除氧、酸化、提高蛋白交联等应用功能,近几年来被开发成为新型绿色添加剂,应用于食品抗氧化、食品保鲜以及畜牧养殖等领域。天然HOX主要来源于红藻类物种,但生产规模小,成本偏高。通过基因工程技术,可在酵母中实现活性表达和发酵生产。该文主要总结了HOX的分离纯化方法、酶学性质和异源表达方法,并介绍了其在食品领域的应用,为HOX的开发应用提供参考。
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包怡
胡友明
朱林江
陆跃乐
陈小龙
关键词:  己糖氧化酶  酶学性质  食品添加剂  酸化剂  抗氧化剂    
Abstract: Hexose oxidase (HOX) has a wide substrate spectrum, which makes it quite different from glucose oxidase. HOX catalyzes the oxidation of mono- and disaccharides to their corresponding lactones, including D-glucose, D-fructose, D-galactose, maltose, and lactose, with concomitant reduction of molecular oxygen to hydrogen peroxide. In recent years, HOX had been shown to have great application potential as a novel green additive in food, feeding and other industries due to its function of deoxygenation, acidification and improvement of protein cross-linking. HOX is primarily derived from red algae species. Current production of HOX is mainly dependent upon the isolation from the natural source. Studies have shown active expression and fermentation production in genetic engineered yeast. This review focused on the separation, purification, enzymatic properties, and heterologous expression of HOX, as well as some application cases, as to provide references for its development and application.
Key words:  hexose oxidase (HOX)    enzymatic property    food additive    acidifying agent    antioxidant
收稿日期:  2020-07-29      修回日期:  2020-08-14           出版日期:  2021-02-15      发布日期:  2021-03-08      期的出版日期:  2021-02-15
基金资助: 浙江省自然科学基金项目(LY19B060008);浙江省重点研发计划项目(2019C02088;2019C01085)
作者简介:  硕士研究生(朱林江副教授为通讯作者,E-mail:zhulinjiang@zjut.edu.cn)
引用本文:    
包怡,胡友明,朱林江,等. 己糖氧化酶的研究进展[J]. 食品与发酵工业, 2021, 47(3): 218-223.
BAO Yi,HU Youming,ZHU Linjiang,et al. Research progress on hexose oxidase[J]. Food and Fermentation Industries, 2021, 47(3): 218-223.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025204  或          http://sf1970.cnif.cn/CN/Y2021/V47/I3/218
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