微生物果胶酶研究进展  

Advance in Microbial Pectinases Research

作　　者：李祖明[1,2,3] 张洪勋[2] 白志辉[2] 李鸿玉[3] 

机构地区：[1]北京联合大学应用文理学院,北京100191 [2]中国科学院生态环境研究中心,北京100085 [3]北京联合大学师范学院,北京100011

出　　处：《生物技术通报》2010年第3期42-49,共8页Biotechnology Bulletin

基　　金：北京市教委科研计划项目(KM200811417006)

摘　　要：果胶酶是一类分解果胶质的酶的总称,它能将复杂的果胶分解为半乳糖醛酸等小分子。目前果胶酶在食品、纺织、医药、造纸、环境、生物技术、饲料等领域得到广泛应用。果胶酶主要来自微生物。综述了微生物果胶酶生产菌的菌种、选育、鉴定、发酵方法和发酵条件优化,酶的分离纯化、酶学性质和分子生物学方面的研究进展,并介绍了果胶酶的应用进展,最后展望了微生物果胶酶研究的广阔前景。Pectinase is heterogeneous group of related enzymes that hydrolyze the pectic substances,which can break down complex pectin into simpler molecules like galacturonic acids. Over the years, peetinases have been widely used in many fields, such as food, medicine, textile,paper making,environment,biotechnology and feed. Microbes are the main source of pectinases. The research advance in genus, screening, breeding, identification, fermentation process and optimizing of fermentation conditions of the pectinase-producing microorganisms was summarized, as well as the separation, purification, properties and molecular biology of microbial pectinases.

关 键 词：微生物果胶酶 研究现状 展望 

分 类 号：Q936[生物学—微生物学]