中文摘要：

菊粉是我国分布广泛、含量丰富的重要农副产品,利用菊粉酶对其进行生物深加工可高效实现菊粉在食品领域的低成本、多方向、高附加值利用。本文综述国内外菊粉应用于食品的酶法研究开发现状,对不同类型菊粉酶生物转化产品的性质及食品应用、酶的微生物来源及菊粉酶的最新研究进展进行阐述。

英文摘要：

Inulin, which is widely distributed and abundant in China, is an important agricultural and sideline product. Biotechnological processing of inulin with inulinase can provide an efficient approach for low-cost, multi-directions, and high-value-added development and utilization of inulin in the field of food. This paper reviews the current situation of research on enzymatic biotransformation of inulin for application in foods. Additionally, the properties of inulinasecatalyzed bio-transformation products and their applications in the food industry as well as the microbial sources and the latest progress of different types of inullinase are elaborated in depth.