食品科学 ›› 2006, Vol. 27 ›› Issue (12): 803-807.

• 专题论述 • 上一篇    下一篇

β-葡萄糖苷酶的研究及应用进展

潘利华,罗建平   

  1. 合肥工业大学生物与食品工程学院;
  • 出版日期:2006-12-15 发布日期:2011-11-23

Advance in Research and Application of β-D-glucosidase

PAN Li-hua,LUO Jian-ping   

  1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China
  • Online:2006-12-15 Published:2011-11-23

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;