食品中的芳香类前体物质是糖苷类化合物，β-葡萄糖苷酶具有水解芳香前体物质的能力，是食品自身以及食品加工中进行前体物质水解释放香味不可缺少的酶。但目前缺乏β-葡萄糖苷酶水解芳香前体物质的底物特异性分子基础的研究资料，无法为分子改造和选择适合的β-葡萄糖苷酶用于食品芳香前体物质水解提供基础。本研究在我们所拥有的蛋白质大分子结构和活性关系研究以及酶蛋白质分子改造研究的基础上，分析β-葡萄糖苷酶在水解萜烯醇糖苷芳香前体物质过程中，β-葡萄糖苷酶参与底物结合、底物催化等反应的关键氨基酸。通过分子对接模拟技术、蛋白质定点改造技术以及等温滴定量热技术等的结合，分析和揭示β-葡萄糖苷酶蛋白质分子水解萜烯醇糖苷的作用机理，以及各种氨基酸和底物的相互关系。为定向突变改造β-葡萄糖苷酶、为食品工业中的芳香前体物质的水解释放提供研究基础。

In food, the aromatic precursors (flavor precursor) are glycoside compounds, which can be hydrolyzed by beta-glucosidase and release volatile aromatic compounds. Thus, beta-glucosidase play an very important role in food itself and food processing for flavor release. However, lack of knowledge about molecular foundation of the substrate specificity, it is hard to provide a basis for food aromatic precursors hydrolysis to select and mutate the appropriate beta-glucosidase. This study is based on our research on relationships between protein structure and activity and research on molecular design and modification of enzyme. It will be performed in the way that analysis of the key amino acids participated in binding and catalysis of substrate in the process of beta-glucosidase hydrolysis of glycosidic perpenses compounds. With the aid of molecular docking technique, protein point modification techniques and isothermal titration calorimethy techniques, the molecular mechanism of beta-glucosidase hydrolysis of glycosidic terpenses compounds is analyzed. Then, the relationships of amino acid with glycosidic perpenses substrate would be revealed. This study would provide a strong basis for the directed mutation of beta-glucosidase and liberation of volatile aromatic compound in food.