菊粉化学和微生物菊粉内切酶研究进展

菊糖作为多聚果糖类碳水化合物,其物理化学性质已较早地得到研究,之后菊糖分子结构得到深入的研究。近年以开发菊粉系列产品作为功能性食品成分为目标,关于微生物菊粉内切酶酶学性质、基因结构、工程菌株构建与生产应用方面的研究进展迅速,如已经成功地构建2种高表达内切菊粉酶的基因工程酵母。本世纪菊粉生物技术将大力推动菊粉产业的发展。

A Progress of Studies on Inulin Chemistry and Microorganism Endo-inulinase

Inulin is a special kind of carbohydrate of fructose polymer with the linkage beta-2,1 glycoside bond, it's physical and chemical property were intensively studied earlier. Hereafter, it's molecular structure was intensively studied. Recently, on purpose of developing inulin as functional food ingredient, it was quickly studied on the enzymatic properties, gene cloning and expression, recombinant strain construction, production and application of microorganism's endo-inulinase, now two recombinant strain both Pichia methanolica and Pichia pastoris overyielding endo-inulinase were successfully constructed, it was considered that inulin biotechnology would be powerful force to push the development of inulin industry in this century.