【摘要】 糖酶是制糖工业中不可或缺的一种酶制剂。天然糖酶在长时间高温转化制糖时难以保持较好的稳定性，制约了其在工业生产中的应用。大量研究表明蛋白质工程手段是提升糖酶热稳定性的重要手段和策略。本文系统地综述利用蛋白质工程手段提高糖酶热稳定性的最新进展，详尽分析蛋白质工程中的定向进化、理性设计和半理性设计策略。同时评估这些策略在提高糖酶热稳定性方面的效果及其潜在的工业应用价值，并指出各策略的优势、不足和面临的挑战。最后提出应结合多种方法策略提高糖酶热稳定性的建议，并展望未来研究的方向，以期实现糖酶热稳定性和酶活性的协同提高。更多还原

【Abstract】 Glycosidase is an indispensable enzyme in the sugar industry. It is difficult to maintain the stability of natural glycosidase during long-term high-temperature sugar conversion, limiting its application in industrial production. Numerous studies have shown that protein engineering is an important means for enhancing the thermal stability of glycosidase. This article systematically reviews the latest advances in using protein engineering to improve the thermal stability of glycosidase,and dissects the directed evolution, rational design, and semi-rational design strategies used in protein engineering. It also evaluates the effectiveness of these strategies in enhancing the thermal stability of glycosidase and their potential industrial application value, and presents the advantages, limitations and challenges of each strategy. Finally, it suggests that different strategies should be jointly used to improve the thermal stability of glycosidase and gives an outlook on future research directions with a view to promoting the synergistic improvement of the thermal stability and activity of glycosidase.更多还原