豆豉溶栓酶的研究新进展  

Recent research advances in Douchi fibrinolytic enzyme

作　　者：卢露[1,2] 索化夷[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《中国调味品》2011年第4期10-13,共4页China Condiment

基　　金：中央高校基本科研业务费专项资金资助项目(XDJK2009C041)

摘　　要：豆豉溶栓酶是豆豉中的某些微生物在发酵过程中产生的一种碱性丝氨酸蛋白酶。跟传统的一些溶栓药物相比,它不仅具有很强的溶血栓能力,还具有安全性好、成本低、口服有效等优点,极有可能开发为新一代的溶栓剂。论文重点对金属离子以及酶抑制剂对豆豉溶栓酶的理化性质影响、豆豉溶栓酶高产菌种选育方法、溶栓酶生物活性及酶制剂产品开发等最新研究成果进行了综述。为深入研究豆豉溶栓酶的特性,进一步开发豆豉溶栓酶产品提供了科学研究基础。Douchi fibrinolytic enzyme,being produced by some kinds of Microorganisms during Douchi fermention,is a alkaline serine proteinase.Compared with some traditional thrombolytic,Douchi fibrinolytic enzyme,not only having strong thrombolytic capacity,also having safety,low cost,orally active,etc,is likely developed as a new generation of thrombolytic.Recent research advances,the influence of metal ions and enzyme inhibitors to physical and chemical properties,selection of high production strains,thrombolysis,biological activity and product development of Douchi fibrinolytic enzyme,etc,are mainly introduced in this paper.That provides a scientific research basis for further studying the characteristics and further developing products of fibrinolytic enzyme.

关 键 词：豆豉溶栓酶 理化性质 生物活性 高产菌种选育 产品开发 

分 类 号：TS201.25[轻工技术与工程—食品科学]