蔗糖异构酶的制备及修饰研究进展

Isomaltulose, as a novel type of functional sugar, possesses characteristics such as low calorie content, anti-caries properties, easy absorption, and slow digestion. It is a sugar substitute suitable for diabetics and obese individuals, and it has broad applications in the food, pharmaceutical, and cosmetic industries. At present, the main preparation methods of isomaltulose include chemical synthesis, plant transgenic techniques, microbial conversion, and enzyme conversion. Among these methods, enzyme conversion has emerged as a new research focus in recent years, primarily utilized for sucrose isomerase (SIase) . This paper reviews the mutation breeding of enzyme-producing strains of sucrose isomerase, heterologous expression, molecular modification, and chemical modification of SIase in the preparation of isomaltulose. The aim is to offer guidance for the development of related research work and industrial production.