反胶束体系中酶催化技术在食品科学中的研究进展  

Enzymatic technology in reverse micelle system and its research advance in food science

作　　者：郑黎静 陈复生[1] 张丽芬[1] 王丽敏[1] 

机构地区：[1]河南工业大学,河南郑州450001

出　　处：《粮食与油脂》2015年第6期1-3,共3页Cereals & Oils

基　　金：国家自然科学基金项目(21176058)

摘　　要：该文就酶催化技术以反胶束体系为介质在食品中的应用进行了阐述。介绍了酶催化在反胶束体系中的反应类型、增溶方法以及模型;简述不同表面活性剂制备成的反胶束体系中,酶催化技术在食品领域的应用,并对酶催化技术在反胶束体系中的应用进行展望。This paper described the types of enzyme-catalyzed reactions, the solubilization, methods and models in reverse micelle system. In addition, applications in food sector of enzymatic technology in the reverse micelles prepared by different surfactant were discussed, and the prospects of the development were also introduced.

关 键 词：酶催化 反胶束 机理 蛋白质 

分 类 号：TS201.25[轻工技术与工程—食品科学]