共查询到20条相似文献,搜索用时 31 毫秒
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酶是一种专一性极高的生物催化剂,广泛应用于食品、纺织、饲料、医药、造纸等行业领域。作者分析了中国酶制剂产业的发展现状及其面临的主要问题,介绍了酶制剂在食品、纺织、饲料等领域的应用,并对中国酶制剂产业的技术发展趋势进行了展望。 相似文献
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酶制剂在生态皮革中的应用 总被引:2,自引:1,他引:2
本文扼要介绍了制革工业污染产生的原因及其对环境的危害,围绕制革工业中的生态问题进行了论述;论述了酶制剂在制革清洁生产中的应用,包括酶浸水、酶浸灰、酶脱脂、酶软化及制革废弃物的酶处理,提出了酶制剂在制革中应用新途径。 相似文献
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酶工程技术在食品工业中的应用 总被引:6,自引:1,他引:6
介绍了现代酶工程基本技术,酶制剂在食品加工中的应用现状,以及最新研究近况。酶工程作为一项高新技术将为食品工业的发展起重要推动作用。 相似文献
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本论述了蛋白酶及其与生物催化剂的关系,重点论述了生物催化剂氧化酶的分类特征、应用状况和使用过程中的优点与局限性及当前的研究进展。随着分子生物技术和化学工程方法的发展,展望了生物催化剂氧化酶的广阔应用前景。 相似文献
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Xiaobin Ma Donghong Liu Furong Hou 《Comprehensive Reviews in Food Science and Food Safety》2023,22(2):1184-1225
Over the last decade, sono-activation of enzymes as an emerging research area has received considerable attention from food researchers. This kind of relatively new application of ultrasound has demonstrated promising potential in facilitating the modern food industry by broadening the application of various food enzymes, improving relevant industrial unit operation and productivity, as well as increasing the yield of target products. This review aims to provide insight into the fundamental principles and possible industrialization strategies of the sono-activation of food enzymes to facilitate its commercialization. This review first provides an overview of ultrasound application in the activation of food protease, carbohydrase, and lipase. Then, the recent development on ultrasound activation of food enzymes is discussed on aspects including mechanisms, influencing factors, modification effects, and its applications in real food systems for free and immobilized enzymes. Despite the far fewer studies on sono-activation of immobilized enzymes compared with those on free enzymes, we endeavored to summarize the relevant aspects in three stages: ultrasound pretreatment of free enzyme/carrier, assistance in immobilization process, and modification of the already immobilized enzyme. Lastly, challenges for the scalability of ultrasound in these target areas are discussed and future research prospects are proposed. 相似文献
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通过对酱油曲霉2128生理特性和生长规律的研究,得出酱油曲霉产酶的高峰期为分泌蛋白酶最适温度为28℃、培养基最适水分为100%、最适pH值为7、最适盐分为4%。 相似文献
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Defeng Xu Caihong Li Yaling Wang Lijun Sun Haifeng Zhao Mouming Zhao 《International Journal of Food Science & Technology》2013,48(4):678-684
The characteristics of a novel acid protease from a fusant F76 were comparatively evaluated with those from its progenitors Aspergillus oryzae HN3042 and A. niger CICC2377. The UV spectra of these three acid proteases were similar, but fluorescence spectra were different. The acid protease from F76 contained 7.1% α‐helix, 39.4% β‐sheet, 24.7% β‐turn and 32% aperiodic coil, unlike those from its progenitors. The acid protease from F76 was active in the temperature range of 35–55 °C with the optimum temperature of 40 °C and was stable in the pH range of 2.5–6.5 with the optimum pH of 3.5, while those values from A. oryzae HN3042 and A. niger CICC2377 were 45 °C, 4.0 and 40 °C, 3.5, respectively. The kinetic parameters of the acid protease from F76 were different from its progenitors and the Michaelis constant, maximum velocity, activation energy, and attenuation index were 0.96 mg mL?1, 135.14 μmol min?1 mg?1, 64.11 kJ mol?1 and 0.59, respectively. 相似文献
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一株产凝乳酶解淀粉芽孢杆菌的筛选、鉴定及酶学性质 总被引:1,自引:0,他引:1
采用酪蛋白培养基,从甘南牦牛放牧区分离筛选产凝乳酶细菌。通过形态学、生理生化特征和16SrDNA序列同源分析对菌株进行鉴定,并对该菌株所产凝乳酶的特性进行了研究。从牧区采集的56个样品中共筛选得到6株产凝乳酶细菌,复筛得到一株凝乳活力高、蛋白水解力低的菌株GN4.1,经鉴定为解淀粉芽孢杆菌(Bacillus amyloliquefaciens),在麸皮培养基中发酵48h,凝乳活力可达1011.56SU/mL,蛋白水解力为14.61U/mL。凝乳酶的最适作用温度为60℃,65℃加热10min后凝乳活力丧失;最适作用pH为5.5,在pH3.5~8.5内稳定性较好。预期该菌株所产凝乳酶有用于乳品加工业的潜力。 相似文献
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