大豆磷脂的酶法改性研究进展  

作　　者：郭秋华[1] 何小维[1] 黄强[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2007年第10期243-246,共4页Science and Technology of Food Industry

基　　金：广东省科技攻关项目(2006B40101013)

摘　　要：大豆磷脂的酶改性是目前各类改性方法中的研究热点,论述了磷脂酶A1、A2、B、C、D,脂肪酶,神经磷脂酶的特性、作用机理及其在大豆磷脂改性中的应用。本文认为,酶改性是今后大豆磷脂深加工的发展方向,如能提高酶的活性、稳定性和选择性,解决磷脂酶生产的一些问题,酶改性方法将会有广泛的发展前景。Enzymatic modification of soybean phospholipids were reviewed, the characteristics and interaction mechanism of phospholipase A1, A2, B, C, D, lipases and sphingomyelinase were discussed. Enzymatic modification is developing trend of deep processing. The directed evolution goals currently envisaged are to improve the enzyme＇ s activity, stability, and selectivity, which are critically important for industrial applications. Such an optimistic future of enzymatic modification can be expected.

关 键 词：大豆磷脂 酶法改性 磷脂酶 脂肪酶 

分 类 号：TS201.22[轻工技术与工程—食品科学]