果胶酶生产及工业应用进展

doi:10.19586/j.2095-2341.2022.0009

生物技术进展 ›› 2022, Vol. 12 ›› Issue (4): 549-558.DOI: 10.19586/j.2095-2341.2022.0009

果胶酶生产及工业应用进展

李力群(), 孙志康, 郝捷(), 季嫱, 李选文, 吴晗, 吴娜, 郑超, 杨婧

内蒙古昆明卷烟有限责任公司，呼和浩特 010020

收稿日期:2022-01-25 接受日期:2022-03-09 出版日期:2022-07-25 发布日期:2022-08-10
通讯作者: 郝捷
作者简介:李力群 E-mail：mk_jszx@sina.com；

Progress on Production and Industrial Application of Pectinase

Liqun LI(), Zhikang SUN, Jie HAO(), Qiang JI, Xuanwen LI, Han WU, Na WU, Chao ZHENG, Jing YANG

Inner Mongolia Kunming Cigarette Limited Liability Company，Huhhot 010020，China

Received:2022-01-25 Accepted:2022-03-09 Online:2022-07-25 Published:2022-08-10
Contact: Jie HAO

摘要/Abstract

摘要：

果胶酶是水解酶家族成员，也是生物技术领域的重要酶，其在全球工业酶市场中所占份额约为25%。果胶酶在工业生产中应用广泛，如植物纤维的脱胶、茶和咖啡的发酵、废水处理、纸浆漂白和动物饲料生产等。在果胶酶的天然来源中，由于微生物具有独特的理化性质，最常被用以生产果胶酶。然而，与许多其他工业酶一样，果胶酶也存在野生菌株产量低、工业生产率低等制约因素，因此，目前果胶酶的研究重点主要集中在如何提高工业规模的生产水平。主要介绍了果胶酶的天然来源，以及在这些来源的基础上通过基因工程改造以获得果胶酶高效表达的最新策略，并概括总结了果胶酶发酵工艺和工业应用，以期为生产具有高活性的果胶酶，提高工业生产的效益奠定理论基础。

关键词: 果胶酶, 菌种改良, 微生物发酵, 工业应用

Abstract:

Pectinase， a member of the hydrolase family， which is the important enzymes in the field of biotechnology， accounting for 25% of the global industrial enzyme market. Pectinase is widely used in industrial production， such as degumming of plant fibers， fermentation of tea and coffee， wastewater treatment， pulp bleaching and animal feed production. Among the natural sources of pectinase， microorganisms are most often used to produce pectinase due to their unique physical and chemical properties. However， like many other industrial enzymes， pectinase also has constraints such as low yield and low industrial productivity of wild strains. Therefore， the current research of pectinase focused on how to improve the industrial scale production level. This review mainly introduced the natural sources of pectinase and the latest strategies of obtaining high expression of pectinase through genetic engineering on the basis of these sources， and summarized the fermentation process and industrial application of pectinase， in order to lay a theoretical foundation for producing pectinase with high activity and improving the benefits of industrial production.

Key words: pectinase, strain improvement, microbial fermentation, industrial application

中图分类号:

TS201.25

李力群, 孙志康, 郝捷, 季嫱, 李选文, 吴晗, 吴娜, 郑超, 杨婧. 果胶酶生产及工业应用进展[J]. 生物技术进展, 2022, 12(4): 549-558.

Liqun LI, Zhikang SUN, Jie HAO, Qiang JI, Xuanwen LI, Han WU, Na WU, Chao ZHENG, Jing YANG. Progress on Production and Industrial Application of Pectinase[J]. Current Biotechnology, 2022, 12(4): 549-558.

图/表 2

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类别	名称	来源	形态学/生理学特征	参考文献
细菌	嗜碱芽孢杆菌（Bacillus pseudofirmus）	温泉	革兰氏阳性，好氧型，有芽孢	[4]
	类芽孢杆菌（Paenibacillus sp.）	土壤	革兰氏阳性，杆状，有芽孢	[5]
	地衣芽孢杆菌（Bacillus licheniformis）	温泉	革兰氏阳性，杆状，有芽孢	[6]
	克劳氏芽孢杆菌（Bacillus clausii）	碱湖	革兰氏阳性，杆状，有孢子	[7]
	索诺拉沙漠芽孢杆菌（Bacillus sonorensis）	腐败的水果、蔬菜	革兰氏阳性，杆状，有孢子	[8]
霉菌	一种耐冷的地霉菌（Geomyces species）	南极洲	有分枝的丝状真菌分生孢子	[9]
	塔宾曲霉（Aspergillus tubingensis）	葡萄园土壤	有黑色孢子的丝状真菌	[7]
	泡盛曲霉（Aspergillus awamori）	农业废弃物	有分生孢子的丝状真菌	[10]
	黄曲霉（Aspergillus flavus）	土壤、腐烂的橘子皮	有分生孢子的丝状真菌	[11]
	雪白曲霉（Aspergillus niveus）	芒果	有分生孢子的丝状真菌	[12]
酵母	马克斯克鲁维酵母（Kluveromyces marxianus）	葡萄汁	球性、椭圆形或圆柱形	[13]
	酿酒酵母（Saccharomyces cerevisiae）	葡萄皮	单倍体和二倍体形式同时存在	[14]
	异常威克汉姆酵母（Wickerhanomyces anomalus）	柑橘果皮	有球形或椭圆形的假菌丝	[15]
	尼泊尔德巴利酵母（Debaryomyces nepalensis）	腐败的苹果	有子囊孢子	[16]

类别	名称	来源	形态学/生理学特征	参考文献
细菌	嗜碱芽孢杆菌（Bacillus pseudofirmus）	温泉	革兰氏阳性，好氧型，有芽孢	[4]
	类芽孢杆菌（Paenibacillus sp.）	土壤	革兰氏阳性，杆状，有芽孢	[5]
	地衣芽孢杆菌（Bacillus licheniformis）	温泉	革兰氏阳性，杆状，有芽孢	[6]
	克劳氏芽孢杆菌（Bacillus clausii）	碱湖	革兰氏阳性，杆状，有孢子	[7]
	索诺拉沙漠芽孢杆菌（Bacillus sonorensis）	腐败的水果、蔬菜	革兰氏阳性，杆状，有孢子	[8]
霉菌	一种耐冷的地霉菌（Geomyces species）	南极洲	有分枝的丝状真菌分生孢子	[9]
	塔宾曲霉（Aspergillus tubingensis）	葡萄园土壤	有黑色孢子的丝状真菌	[7]
	泡盛曲霉（Aspergillus awamori）	农业废弃物	有分生孢子的丝状真菌	[10]
	黄曲霉（Aspergillus flavus）	土壤、腐烂的橘子皮	有分生孢子的丝状真菌	[11]
	雪白曲霉（Aspergillus niveus）	芒果	有分生孢子的丝状真菌	[12]
酵母	马克斯克鲁维酵母（Kluveromyces marxianus）	葡萄汁	球性、椭圆形或圆柱形	[13]
	酿酒酵母（Saccharomyces cerevisiae）	葡萄皮	单倍体和二倍体形式同时存在	[14]
	异常威克汉姆酵母（Wickerhanomyces anomalus）	柑橘果皮	有球形或椭圆形的假菌丝	[15]
	尼泊尔德巴利酵母（Debaryomyces nepalensis）	腐败的苹果	有子囊孢子	[16]

特征	液体深层发酵	固态发酵
微生物来源	细菌菌株	大部分真菌
菌种接种比例	低	高
发酵环境	不断搅动的	稳定静止的
培养基质中营养物质的分布	均匀	不均匀
需氧量	高	低
用水量	用水量大	有限的
下游加工工艺	步骤繁多	简单
能耗要求	高	低
生产成本	高	低
反应容器体积	大	小
生产效率	高	低

特征	液体深层发酵	固态发酵
微生物来源	细菌菌株	大部分真菌
菌种接种比例	低	高
发酵环境	不断搅动的	稳定静止的
培养基质中营养物质的分布	均匀	不均匀
需氧量	高	低
用水量	用水量大	有限的
下游加工工艺	步骤繁多	简单
能耗要求	高	低
生产成本	高	低
反应容器体积	大	小
生产效率	高	低

[1]	张兆昆,,周文学,李永丽,,胡建华,,刘占英,. 核黄素发酵菌种改造研究进展[J]. 生物技术进展, 2021, 11(1): 54-60.
[2]	张清翠,石雅丽,刘安礼,胡建华,李永丽,孙亚超,何可欣,夏婷,鲍彦彬. 外切纤维素酶的研究与应用进展[J]. 生物技术进展, 2020, 10(5): 495-502.
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[4]	郑科,刘正初,段盛文,成莉凤,郑霞,冯湘沅. 果胶酶在麻类脱胶中的应用及其作用机理[J]. 生物技术进展, 2012, 2(6): 404-410.
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果胶酶生产及工业应用进展

Progress on Production and Industrial Application of Pectinase

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