α-淀粉酶的基因改造与菌种选育研究进展  

Research advance in the strain breeding and gene modification of α-Amylase

作　　者：封棣[1] 孟青青[1] 王玉海[1] 杨慧敏[1] 杨建国[2] 王风寰 

机构地区：[1]北京工商大学食品学院,北京100048 [2]北京化工大学生命科学与技术学院,北京100029

出　　处：《食品工业科技》2014年第15期381-385,共5页Science and Technology of Food Industry

基　　金：北京市青年英才计划项目(YETP1450);北京工商大学研究生科研创新基金

摘　　要：α-淀粉酶是重要的工业用酶制剂之一,能在高温、低pH范围内稳定发挥作用的α-淀粉酶则具有更加广阔的应用前景。本文主要从基因改造与菌种选育两方面阐述了高温α-淀粉酶、酸性α-淀粉酶以及高温酸性α-淀粉酶的研究与开发进展。α-amylase is a kind of the most important enzymes utilized in industry.Moreover,the α-amylases which can keep stable and active under acid and hyperthermal conditions are used more widely. In terms of gene modification and strain screening,the research and development progress of thermostable α-amylase,acid stable α-amylase and thermostable,acidophilic α-amylase were reviewed.

关 键 词：Α-淀粉酶 基因改造 菌种选育 

分 类 号：TS201.2[轻工技术与工程—食品科学]