食品科学2025，Vol.46Issue(13)：394-405,12.DOI:10.7506/spkx1002-6630-20241225-216
机械酶学在食品加工应用中的研究进展
Research Progress on Mechanoenzymology in Food Processing
摘要
Abstract
Mechanoenzymology has emerged as a mechanical enzyme catalysis strategy in the food field due to its solvent-free or solvent-less characteristics.Solvent-free mechanoenzymatic catalysis reaction can effectively use the specificity,regioselectivity and stereoselectivity of enzymes,and simultaneously avoid the problems with traditional solution reactions such as the limitation of solubility in organic solvents and the residues of toxic and harmful products.Therefore,it has the advantages of efficient production,safety,environmental friendliness,sustainability and maximization of atomic economy,and has important application value in food processing such as material pretreatment.In this context,this paper reviews enzyme-catalyzed ball milling and twin-screw extrusion without solvent,discusses the key factors affecting the stability and recyclability of the catalyst in mechanoenzymatic catalysis reaction and the application of mechanoenzymatic catalysis reaction in food processing,and highlights the challenges and development trends in the field of mechanoenzymology,aiming to provide some references for research on mechanoenzymatic catalysis technology.In the future,the application scope of mechano-enzymology in the field of foods can be expanded through the development of enzyme mimics that can simulate the key characteristics of natural enzymes and new enzyme immobilization technologies and through innovative research such as exploring the mechanism of mechanoenzymatic catalysis reaction.关键词
无溶剂/机械酶催化/固定化酶/催化剂稳定性/食品加工Key words
solvent-free/mechanoenzymatic catalysis/immobilized enzyme/catalyst stability/food processing分类
轻工纺织引用本文复制引用
毕海鑫,辛嘉英,孙立瑞,崔添玉,谢金晖,张健雄,夏春谷..机械酶学在食品加工应用中的研究进展[J].食品科学,2025,46(13):394-405,12.基金项目
黑龙江省自然科学基金项目(LH2020C063) （LH2020C063）
哈尔滨市科技计划自筹经费项目(ZC2023ZJ020001) （ZC2023ZJ020001）
哈尔滨商业大学研究生创新科研项目(YJSCX2025-831HSD) （YJSCX2025-831HSD）
