食品科学 ›› 2006, Vol. 27 ›› Issue (12): 803-807.
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潘利华,罗建平
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PAN Li-hua,LUO Jian-ping
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摘要: β-葡萄糖苷酶是一种能够水解结合于末端非还原性的β-D-葡萄糖苷键的水解酶,在纤维素降解、食品风味的改善等领域具有重要的应用价值。本文概述了β-葡萄糖苷酶的生物化学特性、分子生物学、固定化及应用进展。
关键词: &beta, -葡萄糖苷酶, 固定化酶, 纤维素降解, 食品风味
Abstract: β-D-glucosidase, an important glycosyl hydrolase, is implicated in a wide variety of functions such as cellulose-degrading and aroma-rich terpenes liberating. The physical and chemical properties, catalytic mechanism, molecular biology, immobilization and applications of β-D-glucosidase were summaried in the paper.
Key words: &beta, -D-glucosidase; immobilized enzyme; cellulose-degrading; food flavor;
潘利华,罗建平. β-葡萄糖苷酶的研究及应用进展[J]. 食品科学, 2006, 27(12): 803-807.
PAN Li-hua,LUO Jian-ping. Advance in Research and Application of β-D-glucosidase[J]. FOOD SCIENCE, 2006, 27(12): 803-807.
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