微波辅助技术在大分子蛋白质研究中的应用  

Applications of microwave assisted technique in protein research

作　　者：马申嫣[1] 范大明[1] 赵建新[1] 庞珂 陈卫[1] 张灏[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122 [2]无锡华顺民生食品有限公司,江苏无锡214218

出　　处：《食品工业科技》2012年第5期384-388,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2008BAD91B03);国家科技部农业科技成果转化资金项目(2008GB2B200083)

摘　　要：微波技术作为一种高效的物理方法,具有广泛的应用价值,近年来已成为国内外研究的热点。介绍了微波对蛋白质的作用机制,并围绕微波在蛋白质研究过程中的生物化学分析、多肽制备、有机合成和酶催化反应中的辅助应用进行了综述,为该领域的进一步研究及应用提供理论基础。As an efficient physical method,microwave has widely applied in many areas.Nowadays the microwave technique has become a focus both at home and abroad.The mechanisms of microwave interact on the protein were addressed.Furthermore,microwave assisted protein research,such as proteomic analysis,oriented hydrolysis,organic synthesis and enzyme coupling catalysis were discussed,so as to provide theoretical basis for the further research of this area.

关 键 词：微波 蛋白质 分析 制备 

分 类 号：TS201.21[轻工技术与工程—食品科学]