摘要
酶的固定化是用人工方法把从生物体内提取出来的酶固定在特定的载体上,酶被限定在一定区域内,但仍保持其原有高效、专一、条件温和的催化功能。固定化酶在生物、医药、农业、食品、化工、能源开发、环境保护等方面得到了广泛应用。本文概述了固定化酶的制备方法及优缺点,总结了固定化酶在食品工业中的最新应用情况,并对其应用前景进行了展望。
Immobilization of enzyme is that enzyme, extracted from organic body, is fixed to a special vector. However,it has its original catalyzing functions with high efficiency, specificity and moderate reaction condition. Immobilized enzyme has been used in biology, medicine, agriculture,food industry, chemical industry, developing of energy source, environment protection and so on. In this paper, preparation methods, advantages and disadvantages of immobilized enzyme were introduced. And its applications in food industry were summarized.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第1期304-308,共5页
Science and Technology of Food Industry
基金
南京农业大学高层次人才引进基金(804066)
关键词
固定化酶
制备
应用
食品工业
immobilized enzyme
preparation
application
food industry
