酶型时间-温度指示剂在食品包装中的应用及研究进展
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摘要
酶型时间温度指示剂(TTI)具有性能稳定、成本低廉、易于控制等优点,在监测供应链中易腐食品的质量变化起着重要作用。本文对酶型TTI的最新研究进行综述,基于脂肪酶、淀粉酶、虫漆酶、脲酶、酪氨酸酶和其他酶,论述了液态酶型TTI的制备原理、优缺点及其在食品包装中的应用现状和存在的问题;基于脂肪酶、淀粉酶和酪氨酸酶,阐述了固定化酶技术在固态酶型TTI中的应用,以及使用新型载体材料对固态酶型TTI进行改进的方法。本文旨在为酶型TTI在食品包装中的应用提供理论基础和实验参考。
The enzymatic time temperature indicators/integrators(TTIs)have the advantages of stable performance,low cost and easy control,and play an important role in monitoring the quality change of perishable food in supply chain. In this paper,the latest researches on enzymatic TTIs are reviewed. Based on lipase,amylase,laccase,urease,tyrosinase and other enzymes,the preparation principle,advantages and disadvantages of liquid-state enzymatic TTIs and its application status and existing problems in food packaging are discussed. Based on lipase,amylase and tyrosinase,the application of immobilized enzyme technology in solid-state enzymatic TTIs and the improvement of solid-state enzymatic TTIs using novel carrier materials are expounded. This paper aims to provide theoretical basis and experimental reference for the application of enzymatic TTIs in food packaging.
The enzymatic time temperature indicators/integrators(TTIs)have the advantages of stable performance,low cost and easy control,and play an important role in monitoring the quality change of perishable food in supply chain. In this paper,the latest researches on enzymatic TTIs are reviewed. Based on lipase,amylase,laccase,urease,tyrosinase and other enzymes,the preparation principle,advantages and disadvantages of liquid-state enzymatic TTIs and its application status and existing problems in food packaging are discussed. Based on lipase,amylase and tyrosinase,the application of immobilized enzyme technology in solid-state enzymatic TTIs and the improvement of solid-state enzymatic TTIs using novel carrier materials are expounded. This paper aims to provide theoretical basis and experimental reference for the application of enzymatic TTIs in food packaging.
引文
[1]沈力,胥义,占锦川,等.智能化标签在食品包装中的应用及研究进展[J].食品工业科技,2015,36(5):377-383.
[2]Ndraha N,Hsiao H I,Vlajic J,et al.Time-temperature abuse in the food cold chain:Review of issues,challenges,and recommendations[J].Food Control,2018,89:12-21.
[3]Wang S,Liu X,Yang M,et al.Review of time temperature indicators as quality monitors in food packaging[J].Package Technology and Science,2015,28:839-867.
[4]Mercier S,Villeneuve S,Mondor M,et al.Time-temperature management along the food cold chain:A review of recent developments[J].Comprehensive Reviews in Food Science and Food Safety,2017,16:647-667.
[5]成欢,朱光明,宋蕊.时间温度指示剂研究进展[J].化工进展,2013,32(4):885-890.
[6]王少东,张宇.酶型时间温度指示器研究应用分析[J].中国包装工业,2014,14:106-108.
[7]Vitsab International AB.TTI Label.2013;Available from:http://vitsab.com/?page_id=2099.
[8]Wu D,Hou S,Chen J,et al.Development and characterization of an enzymatic time-temperature indicator(TTI)based on Aspergillus niger lipase[J].LWT-Food Science and Technology,2015,60:1100-1104.
[9]任兴晨,茅林春,苑佳佳,等.低温碱性脂肪酶型时间-温度指示剂的研究[J].食品工业科技,2016,37(10):251-267.
[10]Giannoglou M,Touli A,Taoukis P,et al.Predictive modeling and selection of TTI smart labels for monitoring the quality and shelf-life of frozen seafood[J].Innovative Food Science and Emerging Technologies,2014,26:294-301.
[11]Tsironi T,Giannoglou M,Taoukis P,et al.Evaluation of time temperature integrators for shelf-life monitoring of frozen seafood under real cold chain conditions[J].Food Packaging and Shelf Life,2016,10:46-53.
[12]Tsironi T,Ronnow P,Taoukis P,et al.Developing suitable smart TTI labels to match specific monitoring requirements:The case of Vibrio spp.growth during transportation of oysters[J].Food Control,2017,73:51-56.
[13]Kim W,Choe W Y,Hong K W.Development of a lipase-based time temperature indicator system for monitoring ground beef quality[J].Journal of the Korean Society for Applied Biological Chemistry,2012,55:535-540.
[14]郭素娟,卢士玲,李开雄,等.基于TTI的冷鲜羊肉新鲜度研究[J].食品工业科技,2014,35(13):112-116.
[15]Sun Y,Cai H,Zheng L,et al.Development and characterization of a new amylase type time-temperature indicator[J].Food Control,2008,19:315-319.
[16]钱静,郑光临,冯钦.基于冷鲜肉脂肪氧化的糖化酶型时间-温度指示器的研究[J].食品科学,2013,34(18):343-348.
[17]郑光临,钱静,冯钦.糖化酶型时间-温度指示器反应体系的制备[J].食品科学,2013,34(12):82-85.
[18]Rajan V,Gurunathan K,Shukla V.Development and evaluation of time-temperature integrator for monitoring high temperature thawing of frozen buffalo meat[J].Turkish Journal of Veterinary and Animal Sciences,2017,41:496-505.
[19]Brizio A,Prentice C.Development of an intelligent enzyme indicator for dynamic monitoring of the shelf-life of food products[J].Innovative Food Science and Emerging Technologies,2015,30:208-217.
[20]Kim K,Kim E,Lee S J.New enzymatic time-temperature integrator(TTI)that uses laccase[J].Journal of Food Engineering,2012,113:118-123.
[21]Park H R,Kim K,Lee S J.Adjustment of Arrhenius activation energy of laccase-based time-temperature integrator(TTI)using sodium azide[J].Food Control,2013,32:615-620.
[22]Kang Y J,Kang J W,Lee S J.A feasibility study of application of laccase-based time-temperature indicator to kimchi quality control on fermentation process[J].Journal of the Korean Society for Applied Biological Chemistry,2014,57(6):819-825.
[23]吴秋明.应用服酶开发货架寿命指示体系的研究[D].浙江:浙江大学,2005.
[24]Wu D,Wang Y,Chen J,et al.Preliminary study on time-temperature indicator(TTI)system based on urease[J].Food Control,2013,34:230-234.
[25]葛蕾,朱诗怡,李振兴,等.酪氨酸酶为基础的时间温度指示系统的初步研究[J].食品工业科技,2014,35(17):180-184.
[26]Rani D N,Abraham T E.Kinetic study of a purified anionic peroxidase isolated from eupatorium odoratum and its novel application as time temperature indicator for food materials[J].Journal of Food Engineering,2006,77:594-600.
[27]Anbukarasu P,Sauvageau D,Elias A L.Time-temperature indicator based on enzymatic degradation of dye-loaded polyhydroxybutyrate[J].Biotechnology Journal,2017,12:1700050.
[28]Rahman A T,Kim D H,Jang H D,et al.Preliminary study on biosensor-type time-temperature integrator for intelligent food packaging[J].Sensors,2018,18:1949.
[29]Koutsoumanis K P,Gougouli M.Use of time temperature integrators in food safety management[J].Trends in Food Science & Technology,2015,43:236-244.
[30]吕志业.基于酶化学原理的时间温度指示器研究[D].江苏:江南大学,2009.
[31]Sirisha V L,Jain A,Jain A.Enzyme immobilization:an overview on methods,support material,and applications of immobilized enzymes[J].Advances in Food and Nutrition Research,2016,79:179-211.
[32]黄梅.冷冻解冻法聚乙烯醇凝胶体系研究[D].江苏:苏州大学,2012.
[33]乔磊,卢立新,唐亚丽,等.酶型时间温度指示器监测冷鲜猪肉贮藏货架期[J].农业工程学报,2013,29(13):263-269.
[34]Lu L,Zheng W,Lv Z,et al.Development and application of time-temperature indicators used on food during the cold chain logistics[J].Package Technology and Science,2013,26(1):80-90.
[35]乔磊,卢立新.温度对碱性脂肪酶型TTI可靠性的影响[J].包装工程,2013,34(3):32-35.
[36]王宝康.玻璃微珠载体的制备与固定化酶条件的研究[D].湖南:湖南农业大学,2007.
[37]Guiavarc Y,Loey A Van,Hendrickx M,et al.Bacillus licheniformis a-amylase immobilized on glass beads and equilibrated at low moisture content:Potentials as a time-temperature integrator for sterilisation processes[J].Innovative Food Science and Emerging Technologies,2004,5:317-325.
[38]郑德娟,解久莹,丁琳,等.超声强化海藻酸钠固定化木瓜蛋白酶条件确定及其对凝胶载体结构的影响[J].食品工业科技,2018,39(19):7-19.
[39]Meng J J,Qian J,Tang Y.A solid-state time-temperature indicator used in chilled fresh pork monitoring[J].Package Technology and Science,2018,31:353-360.
[40]王琳,孟晶晶,钱静,等.固定化糖化酶型时间-温度指示器在酸奶质量检测上的应用[J].包装学报,2018,10(1):46-53.
[41]何志群,项祖宏.冷冻-解冻法制聚乙烯醇水凝胶条件的研究[J].四川化工,2012,15(5):9-10.
[42]徐凤娟,葛蕾,李振兴,等.固态酶型时间温度指示器的研发[J].食品安全质量检测学报,2017,8(9):3507-3512.
[43]Xu F,Ge L,Li Z,et al.Development and application of a tyrosinase-based time-temperature indicator(TTI)for determining the quality of turbot sashimi[J].Journal of Ocean University of China,2017,16(5):847-854.
[44]唐园园,钱静.固态酶型时间温度指示器性能研究[J].包装工程,2017,38(1):97-102.
[45]张倩,郑斐,秦伟捷,等.基于温敏型材料的固定化酶的制备及其在蛋白质组快速分析中的应用[J].分析化学研究报告,2016,44(11):1692-1697.
[46]Cummings C,Murata H,Koepsel R,et al.Tailoring enzyme activity and stability using polymer-based protein engineering[J].Biomaterials,2013,34:7437-7443.
[47]李梦腊,毛洪丽,黄志强,等.智能固定化酶载体的研究进展[J].工业微生物,2018,48(3):46-54.
[48]Ge J,Lei J,Zare R N.Protein-inorganic hybrid nanoflowers[J].Nature Nanotechnology,2012,7:428-432.
[49]Ke C,Fan Y,Chen Y,et al.A new lipase-inorganic hybrid nanoflower with enhanced enzyme activity[J].RSC Advances,2016,6:19413-19416.
[50]Wang L,Wang Y,He R,et al.A new nanobiocatalytic system based on allosteric effect with dramatically enhanced enzymatic performance[J].Journal of the American Chemical Society,2013,135:1272-1275.
[51]Somturk B,Yilmaz I,Ocsoy I,et al.Synthesis of urease hybrid nanoflowers and their enhanced catalytic properties[J].Enzyme and Microbial Technology,2016,86:134-142.
[52]Ye R,Zhu C,Song Y,et al.Bioinspired synthesis of all-in-one organic-inorganic hybrid nanoflowers combined with a handheld pH meter for on-site detection of food pathogen[J].Small,2016,12(23):3094-3100.
[2]Ndraha N,Hsiao H I,Vlajic J,et al.Time-temperature abuse in the food cold chain:Review of issues,challenges,and recommendations[J].Food Control,2018,89:12-21.
[3]Wang S,Liu X,Yang M,et al.Review of time temperature indicators as quality monitors in food packaging[J].Package Technology and Science,2015,28:839-867.
[4]Mercier S,Villeneuve S,Mondor M,et al.Time-temperature management along the food cold chain:A review of recent developments[J].Comprehensive Reviews in Food Science and Food Safety,2017,16:647-667.
[5]成欢,朱光明,宋蕊.时间温度指示剂研究进展[J].化工进展,2013,32(4):885-890.
[6]王少东,张宇.酶型时间温度指示器研究应用分析[J].中国包装工业,2014,14:106-108.
[7]Vitsab International AB.TTI Label.2013;Available from:http://vitsab.com/?page_id=2099.
[8]Wu D,Hou S,Chen J,et al.Development and characterization of an enzymatic time-temperature indicator(TTI)based on Aspergillus niger lipase[J].LWT-Food Science and Technology,2015,60:1100-1104.
[9]任兴晨,茅林春,苑佳佳,等.低温碱性脂肪酶型时间-温度指示剂的研究[J].食品工业科技,2016,37(10):251-267.
[10]Giannoglou M,Touli A,Taoukis P,et al.Predictive modeling and selection of TTI smart labels for monitoring the quality and shelf-life of frozen seafood[J].Innovative Food Science and Emerging Technologies,2014,26:294-301.
[11]Tsironi T,Giannoglou M,Taoukis P,et al.Evaluation of time temperature integrators for shelf-life monitoring of frozen seafood under real cold chain conditions[J].Food Packaging and Shelf Life,2016,10:46-53.
[12]Tsironi T,Ronnow P,Taoukis P,et al.Developing suitable smart TTI labels to match specific monitoring requirements:The case of Vibrio spp.growth during transportation of oysters[J].Food Control,2017,73:51-56.
[13]Kim W,Choe W Y,Hong K W.Development of a lipase-based time temperature indicator system for monitoring ground beef quality[J].Journal of the Korean Society for Applied Biological Chemistry,2012,55:535-540.
[14]郭素娟,卢士玲,李开雄,等.基于TTI的冷鲜羊肉新鲜度研究[J].食品工业科技,2014,35(13):112-116.
[15]Sun Y,Cai H,Zheng L,et al.Development and characterization of a new amylase type time-temperature indicator[J].Food Control,2008,19:315-319.
[16]钱静,郑光临,冯钦.基于冷鲜肉脂肪氧化的糖化酶型时间-温度指示器的研究[J].食品科学,2013,34(18):343-348.
[17]郑光临,钱静,冯钦.糖化酶型时间-温度指示器反应体系的制备[J].食品科学,2013,34(12):82-85.
[18]Rajan V,Gurunathan K,Shukla V.Development and evaluation of time-temperature integrator for monitoring high temperature thawing of frozen buffalo meat[J].Turkish Journal of Veterinary and Animal Sciences,2017,41:496-505.
[19]Brizio A,Prentice C.Development of an intelligent enzyme indicator for dynamic monitoring of the shelf-life of food products[J].Innovative Food Science and Emerging Technologies,2015,30:208-217.
[20]Kim K,Kim E,Lee S J.New enzymatic time-temperature integrator(TTI)that uses laccase[J].Journal of Food Engineering,2012,113:118-123.
[21]Park H R,Kim K,Lee S J.Adjustment of Arrhenius activation energy of laccase-based time-temperature integrator(TTI)using sodium azide[J].Food Control,2013,32:615-620.
[22]Kang Y J,Kang J W,Lee S J.A feasibility study of application of laccase-based time-temperature indicator to kimchi quality control on fermentation process[J].Journal of the Korean Society for Applied Biological Chemistry,2014,57(6):819-825.
[23]吴秋明.应用服酶开发货架寿命指示体系的研究[D].浙江:浙江大学,2005.
[24]Wu D,Wang Y,Chen J,et al.Preliminary study on time-temperature indicator(TTI)system based on urease[J].Food Control,2013,34:230-234.
[25]葛蕾,朱诗怡,李振兴,等.酪氨酸酶为基础的时间温度指示系统的初步研究[J].食品工业科技,2014,35(17):180-184.
[26]Rani D N,Abraham T E.Kinetic study of a purified anionic peroxidase isolated from eupatorium odoratum and its novel application as time temperature indicator for food materials[J].Journal of Food Engineering,2006,77:594-600.
[27]Anbukarasu P,Sauvageau D,Elias A L.Time-temperature indicator based on enzymatic degradation of dye-loaded polyhydroxybutyrate[J].Biotechnology Journal,2017,12:1700050.
[28]Rahman A T,Kim D H,Jang H D,et al.Preliminary study on biosensor-type time-temperature integrator for intelligent food packaging[J].Sensors,2018,18:1949.
[29]Koutsoumanis K P,Gougouli M.Use of time temperature integrators in food safety management[J].Trends in Food Science & Technology,2015,43:236-244.
[30]吕志业.基于酶化学原理的时间温度指示器研究[D].江苏:江南大学,2009.
[31]Sirisha V L,Jain A,Jain A.Enzyme immobilization:an overview on methods,support material,and applications of immobilized enzymes[J].Advances in Food and Nutrition Research,2016,79:179-211.
[32]黄梅.冷冻解冻法聚乙烯醇凝胶体系研究[D].江苏:苏州大学,2012.
[33]乔磊,卢立新,唐亚丽,等.酶型时间温度指示器监测冷鲜猪肉贮藏货架期[J].农业工程学报,2013,29(13):263-269.
[34]Lu L,Zheng W,Lv Z,et al.Development and application of time-temperature indicators used on food during the cold chain logistics[J].Package Technology and Science,2013,26(1):80-90.
[35]乔磊,卢立新.温度对碱性脂肪酶型TTI可靠性的影响[J].包装工程,2013,34(3):32-35.
[36]王宝康.玻璃微珠载体的制备与固定化酶条件的研究[D].湖南:湖南农业大学,2007.
[37]Guiavarc Y,Loey A Van,Hendrickx M,et al.Bacillus licheniformis a-amylase immobilized on glass beads and equilibrated at low moisture content:Potentials as a time-temperature integrator for sterilisation processes[J].Innovative Food Science and Emerging Technologies,2004,5:317-325.
[38]郑德娟,解久莹,丁琳,等.超声强化海藻酸钠固定化木瓜蛋白酶条件确定及其对凝胶载体结构的影响[J].食品工业科技,2018,39(19):7-19.
[39]Meng J J,Qian J,Tang Y.A solid-state time-temperature indicator used in chilled fresh pork monitoring[J].Package Technology and Science,2018,31:353-360.
[40]王琳,孟晶晶,钱静,等.固定化糖化酶型时间-温度指示器在酸奶质量检测上的应用[J].包装学报,2018,10(1):46-53.
[41]何志群,项祖宏.冷冻-解冻法制聚乙烯醇水凝胶条件的研究[J].四川化工,2012,15(5):9-10.
[42]徐凤娟,葛蕾,李振兴,等.固态酶型时间温度指示器的研发[J].食品安全质量检测学报,2017,8(9):3507-3512.
[43]Xu F,Ge L,Li Z,et al.Development and application of a tyrosinase-based time-temperature indicator(TTI)for determining the quality of turbot sashimi[J].Journal of Ocean University of China,2017,16(5):847-854.
[44]唐园园,钱静.固态酶型时间温度指示器性能研究[J].包装工程,2017,38(1):97-102.
[45]张倩,郑斐,秦伟捷,等.基于温敏型材料的固定化酶的制备及其在蛋白质组快速分析中的应用[J].分析化学研究报告,2016,44(11):1692-1697.
[46]Cummings C,Murata H,Koepsel R,et al.Tailoring enzyme activity and stability using polymer-based protein engineering[J].Biomaterials,2013,34:7437-7443.
[47]李梦腊,毛洪丽,黄志强,等.智能固定化酶载体的研究进展[J].工业微生物,2018,48(3):46-54.
[48]Ge J,Lei J,Zare R N.Protein-inorganic hybrid nanoflowers[J].Nature Nanotechnology,2012,7:428-432.
[49]Ke C,Fan Y,Chen Y,et al.A new lipase-inorganic hybrid nanoflower with enhanced enzyme activity[J].RSC Advances,2016,6:19413-19416.
[50]Wang L,Wang Y,He R,et al.A new nanobiocatalytic system based on allosteric effect with dramatically enhanced enzymatic performance[J].Journal of the American Chemical Society,2013,135:1272-1275.
[51]Somturk B,Yilmaz I,Ocsoy I,et al.Synthesis of urease hybrid nanoflowers and their enhanced catalytic properties[J].Enzyme and Microbial Technology,2016,86:134-142.
[52]Ye R,Zhu C,Song Y,et al.Bioinspired synthesis of all-in-one organic-inorganic hybrid nanoflowers combined with a handheld pH meter for on-site detection of food pathogen[J].Small,2016,12(23):3094-3100.