酶法合成L(+)-酒石酸的研究进展  

Research onmicrobial productions of L(+)-Tartaric acid

作　　者：楼锦芳[1] 张建国[1] 

机构地区：[1]浙江大学生命科学学院,杭州310027

出　　处：《食品科技》2006年第11期162-164,共3页Food Science and Technology

摘　　要：L(+)-酒石酸是一种重要的食品添加剂,主要有4种合成方法,其中酶法合成L(+)-酒石酸的工业化应用价值最高。综述了酶法合成L(+)-酒石酸的反应机理、影响因素、顺式环氧琥珀酸水解酶(cis-epoxysuccinatehydrolase,简称ESH)的性质及其产生菌,固定化细胞生产的最新研究进展,并展望了酶法合成L(+)-酒石酸的应用前景和发展趋势。L（＋）-Tartaric acid is used as a food additive, there are primarily four kinds of methods to synthesize it, thereinto microbial productions of L（＋）-Tartaric acid have superceded chemical synthesize due to ecological and economical advantages.This paper synthetically describe theory of the biotransformation, properties of cisepoxysuccinate hydrolase （ESH for short）, bacteria species of producing ESH, research actuality inland and abroad, and the various applications in industry.

关 键 词：L(+)-酒石酸 顺式环氧琥珀酸水解酶 酶法合成 

分 类 号：TS202.3[轻工技术与工程—食品科学]