溶菌酶的研究进展  

Advances in the study of lysozyme

作　　者：陈艳[1] 江明锋[1] 叶煜辉[1] 刘勇涛[1] 李生伟[1] 

机构地区：[1]西南民族大学生命科学与技术学院,成都610041

出　　处：《生物学杂志》2009年第2期64-66,共3页Journal of Biology

摘　　要：溶菌酶普遍存在于动物、植物和微生物中。溶菌酶是一种小分子碱性蛋白,长期以来一直被作为一种"模型"体系,用于研究蛋白质的空间构象、酶动力学及其与分子进化、分子免疫间的关系。介绍了溶菌酶的来源、结构、性质、作用机制。并对近年来其在食品工业、医学和酶工程中的应用进行了综述;分析了溶菌酶应用中存在的主要问题,并对其应用前景进行了展望。Lysozyme （LY）, virtually ubiquitous throughout microorganism, animal and plants, is always considered to be a small alkali protein. Lysozyme has long been used as a model system for protein structure, enzyme kinetic, molecular immunology and molecular evolution studies. The information like source, structural composition and properties, mechanism and the methods of extraction of lysozyme was introduced in this paper. The application of lysozyme in food industry, medicine and enzymatic engineering in recent years was summarized. Meanwhile, the problems involved in the application of lysozyme were discussed in details. Furthermore, the prospect of lysozyme application was also predicted.

关 键 词：溶菌酶 抗菌机理 

分 类 号：Q556[生物学—生物化学]