| 微生物酶法消除黄酒中氨基甲酸乙酯研究进展 |
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| 引用本文： | 刘庆涛,康振,堵国成. 微生物酶法消除黄酒中氨基甲酸乙酯研究进展[J]. 生物工程学报, 2019, 35(4): 567-576 |
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| 作者姓名： | 刘庆涛 康振 堵国成 |
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| 作者单位： | 1 江南大学 生物工程学院 工业生物技术教育部重点实验室，江苏 无锡 214122;2 江南大学 食品安全与营养协同创新中心，江苏 无锡 214122,1 江南大学 生物工程学院 工业生物技术教育部重点实验室，江苏 无锡 214122;2 江南大学 食品安全与营养协同创新中心，江苏 无锡 214122,1 江南大学 生物工程学院 工业生物技术教育部重点实验室，江苏 无锡 214122;2 江南大学 食品安全与营养协同创新中心，江苏 无锡 214122 |
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| 基金项目： | 国家重点研发计划 (Nos. 2017YFC1600403, 2017YFC1600405)，江苏省重点研发计划 (No. BE2016689) 资助。 |
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| 摘 要： | 氨基甲酸乙酯(Ethyl carbamate,EC)具有致癌性,广泛存在于酒精饮料中。我国的黄酒因EC含量高而带来的食品安全问题越来越受到人们的关注。微生物酶法消除黄酒中的EC具有直接、高效的特性而被深入研究。文中从黄酒中EC的形成机制、酸性脲酶研究现状、氨基甲酸乙酯水解酶研究现状等方面概述了微生物酶法消除黄酒中EC的研究进展及存在的问题。并针对这些问题,提出了寻找新型氨基甲酸乙酯水解酶、Fe~(3+)依赖型双功能酸性脲酶食品级表达与定向进化及双酶并用将尿素和EC一起消除的策略。
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| 关 键 词： | 食品安全，氨基甲酸乙酯，微生物酶法，酸性脲酶，氨基甲酸乙酯水解酶，黄酒 |
| 收稿时间： | 2018-09-19 |
Advances in microbial enzymatic elimination of ethyl carbamate in Chinese rice wine |
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| Qingtao Liu,Zhen Kang and Guocheng Du. Advances in microbial enzymatic elimination of ethyl carbamate in Chinese rice wine[J]. Chinese journal of biotechnology, 2019, 35(4): 567-576 |
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| Authors: | Qingtao Liu Zhen Kang Guocheng Du |
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| Affiliation: | 1 The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China;2 Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China,1 The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China;2 Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China and 1 The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China;2 Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China |
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| Abstract: | Ethyl carbamate (EC), a carcinogenic and teratogenic chemical that is widely distributed in various alcoholic beverages, has attracted much attention. Microbial enzymatic degradation of EC in rice wine is always efficient and attractive. In this review, we summarize the research progress and problems of microbial enzymatic elimination of EC in rice wine from three aspects: the mechanisms of EC formation in rice wine, the research progress of acid urease, and the research progress of urethanase. Then, we propose the corresponding strategies to solve the problems: screening new urethanase with satisfied enzyme properties, food-grade expression and directed evolution of the bifunctional Fe3+-dependent acid urease and acid urease used in combination with urethanase to eliminate both urea and EC in rice wine. |
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| Keywords: | food safety ethyl carbamate enzymatic elimination acid urease urethanase rice wine |
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