酶修饰研究进展  

Research progress in the enzymatic modification

作　　者：张永帅[1] 李元召[1] 孙俊良[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品工业科技》2014年第2期350-353,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(311641/C200101);河南省科技计划项目(122102110037)

摘　　要：酶修饰技术可以提高酶的稳定性、催化效率、活力和延长半衰期等性质,使其更好的应用于当今食品、医药等行业。本文重点综述了蛋白质交联修饰、小分子化学修饰、辅助因子修饰等七种分子化学修饰方法和分子定向化修饰、定点突变修饰等三种基因工程修饰方法以及它们在食品、医药和化工行业的应用,并对酶修饰技术的发展前景进行了展望。Enzymatic modification could improve its stability,catalytic efficiency,biological activity,mission life, and etc.,which promotes its application in food and medicine industries. This review covered seven chemical modification methods such as protein cross-linking modification,small-molecules chemical modification,and cofactor modification,and three genetic engineering methods such as molecular orientation modification and site-directed mutagenesis modification,as well as their applications in the food,pharmaceutical and chemical industries. Additionally,the prospects of enzymatic modification development also be highlighted.

关 键 词：酶修饰 化学修饰 基因工程 应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]