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食品与发酵工业  2021, Vol. 47 Issue (2): 292-297    DOI: 10.13995/j.cnki.11-1802/ts.024678
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阿魏酸酯酶功能特性及应用概述
温承坤1,2, 李琴1,2, 蔡开云3, 陈萍3, 郭婷婷3, 陈茂彬1,2*
1(湖北工业大学 生物工程与食品学院,湖北 武汉,430068)
2(湖北省酿造工艺与装备工程技术中心,湖北 武汉,430068)
3(湖北稻花香酒业股份有限公司,湖北 宜昌,443000)
The functional characteristics and application of ferulic acid esterase
WEN Chengkun1,2, LI Qin1,2, CAI Kaiyun3, CHEN Ping3, GUO Tingting3, CHEN Maobin1,2*
1(School of Bioengineering and Food,Hubei University of Technology,Wuhan 430068,China)
2(Hubei Brewing Technology and Equipment Engineering Technology Center,Wuhan 430068,China)
3(Hubei Daohuaxiang Wine Co.Ltd,Yichang 443000,China)
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摘要 阿魏酸酯酶(ferulic acid esterase,FAE)广泛存在于自然界,属于羧酸酯水解酶的一个亚类。经过一系列反应,其能将天然半纤维素和果胶中的酚酸、阿魏酸(ferulic acid,FA)及对香豆酸等释放出来,是一种具有应用潜力的酶。因此,各行业通过相关科学技术来利用FAE,以获得如人畜食品、纸浆和纸张、燃料乙醇和药物制剂等产品。该文对阿魏酸酯酶的酶学特性、生产研究、结构解析及生物技术中的潜在应用等方面进行综述,旨在工业需求的推动下,加快阿魏酸酯酶的科学研究发现,进行知识转移,对该类物质实现高效利用,并致力于植物生物质转化和生产高附加值分子的生物合成。
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温承坤
李琴
蔡开云
陈萍
郭婷婷
陈茂彬
关键词:  阿魏酸酯酶  阿魏酸  半纤维素  纤维素    
Abstract: Ferulic acid esterase (FAE) is an enzyme with potential application,which can be widely found in nature and belongs to a subclass of carboxylic acid ester hydrolase.After a series of reactions,it can release phenolic acid,ferulic acid (FA) and p-coumaric acid from natural hemicellulose and pectin.It is used to obtain several different products,such as human and animal food,pulp and paper,fuel ethanol and pharmaceutical preparations.This paper reviews the enzymatic characteristics,production,structure analysis and potential applications of FAE.The aim is to accelerate scientific research of ferulic esterase driven by industrial demand,promote knowledge transfer,realize efficient utilization of such material,and contribute to the transformation of plant biomass and the production of high value-added molecules biosynthesis.
Key words:  feruloyl acid esterase    ferulic acid    hemicellulose    cellulose
收稿日期:  2020-06-18      修回日期:  2020-09-04           出版日期:  2021-01-25      发布日期:  2021-02-07      期的出版日期:  2021-01-25
基金资助: 国家青年科学基金(31901634)
作者简介:  硕士研究生(陈茂彬为教授通讯作者,E-mail:hgchenmaobin@163.com)
引用本文:    
温承坤,李琴,蔡开云,等. 阿魏酸酯酶功能特性及应用概述[J]. 食品与发酵工业, 2021, 47(2): 292-297.
WEN Chengkun,LI Qin,CAI Kaiyun,et al. The functional characteristics and application of ferulic acid esterase[J]. Food and Fermentation Industries, 2021, 47(2): 292-297.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024678  或          http://sf1970.cnif.cn/CN/Y2021/V47/I2/292
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