王庆沛,宇光海,廖爱美,潘龙,黄继红

• 1:河南工业大学生物工程学院
• 2:河南省小麦生物加工与营养功能重点实验室
• 3:河南大学农学院
• 4:中原食品实验室

摘要(Abstract)：

血红蛋白是存在于原核和真核细胞中由血红素辅基和珠蛋白肽链构成的血红素蛋白，具有多种生理功能，常被用于医药与食品行业。在食品加工领域，其作为调味剂以提高代肉未来食品——植物蛋白肉的口感和拟真性可以满足有特殊营养要求的人们对肉类口感的需求。利用微生物发酵法生产血红蛋白相较于化学法提取具有操作方便、经济高效、环境友好等优势，近几年已经成为研究的热点。微生物高效表达血红蛋白的关键在于血红素的高水平供应与血红蛋白的正确表达两个方面，强化血红素合成途径、优化蛋白表达和发酵策略是实现血红蛋白高效表达的重要途径。文章围绕微生物高效合成血红蛋白最新研究进展、血红蛋白及其衍生物在食品中的应用开展综述，以期为促进微生物源血红蛋白在食品中的应用提供理论参考。

关键词(KeyWords)： 血红蛋白;血红素;植物蛋白肉;未来食品;食品调味品

Abstract:

Keywords:

基金项目(Foundation): 河南省重大公益专项(201300110300);; 中原学者工作站资助项目(224400510026);; 河南省中央引导地方科技发展资金项目(Z20221341069);; 功能糖发酵菌株创制及绿色生物制造关键技术研究与应用(231111310700);; 河南省重大科技专项(221100110700)

作者(Author): 王庆沛,宇光海,廖爱美,潘龙,黄继红

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