α淀粉酶的改性技术研究进展  

Advances in research of α-amylase modification technologies

作　　者：田美玲[1] 杜木英[1] 张甫生[1] 

机构地区：[1]西南大学食品科学学院,重庆北碚400715

出　　处：《食品工业科技》2014年第9期363-367,共5页Science and Technology of Food Industry

基　　金：重庆市自然科学基金项目(cstc2012jjA80045);中央高校基本科研业务费专项资金项目(XDJK2012B009)

摘　　要：α-淀粉酶作为一种关键酶制剂,现已广泛应用于食品、纺织、造纸、饲料等领域中,但其在使用过程中,常出现稳定性和适应性差、活性低、重复利用困难等问题。为解决这些问题,一直以来人们都在对α-淀粉酶的改性研究进行不断地探索。基于此,本文就目前α-淀粉酶改性中应用的生物改性、化学改性和物理改性等相关技术进行一个简要回顾,以期为α-淀粉酶后续改性的研究和应用提供参考。α-amylase is one of the key enzymes, which has been widely used in food, textile, paper making, feed and other fields.But there are always some problems occurred in the process of treatment, such as poor stability and adaptability, low enzyme activity, poor reproducibility etc.ln order to solve these problems, people are constantly trying to find some modified methods for α-amylase.Therefore,this paper reviewed and summarized the modification technologies of α-amylase treated by biological modification, chemical modification and physical modification in resent years, so as to provide some references for the further research and application of α-amylase modification.

关 键 词：Α-淀粉酶 生物改性 化学改性 物理改性 

分 类 号：TS201.2[轻工技术与工程—食品科学]