嗜冷酶的特性及其在食品工业上的应用  

Characteristics of psychrophilic enzymes and their application prospects in food industry

作　　者：王继莲[1] 魏云林[2] 李明源[1] 

机构地区：[1]喀什师范学院生物与地理科学系叶尔羌绿洲生态与生物资源研究实验室,新疆喀什844000 [2]昆明理工大学生命科学与技术学院,云南昆明650500

出　　处：《食品工业科技》2014年第9期381-384,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31360129);新疆生产建设兵团塔里木盆地资源保护利用重点实验室开放课题(BRYB1302)

摘　　要：生活在寒冷环境中的微生物能够产生嗜冷酶,保证其在低温环境中的生命活力。嗜冷酶在低温或常温条件下具有较高的催化效率,高温时却能快速失活的特性使其能够广泛应用于实际生产生活中。本文介绍了嗜冷酶的来源、种类及结构特征,并进一步对其嗜冷机制及在食品工业上的应用进行了综述。Psychrophilic enzymes contribute to the adaptation of low temperature microorganisms to the low temperature environments.Psychrophilic enzymes have been widely applied to biotechnology because of their characteristic which showed catalytic efficiency at low or moderate temperatures but inactivated at high temperature. In this paper, the resources, structure characteristics and cold adaptation mechanisms of the psychrophilic enzymes were summarized,and the application prospects of these enzymes in food industry were also reviewed.

关 键 词：嗜冷酶 极端环境 嗜冷机制 

分 类 号：TS202.3[轻工技术与工程—食品科学]