微生物发酵法制备核酸酶P1及其性质和应用  

Preparation of Nuclease P1 by Microbial Fermentation Method and Its Properties and Application

作　　者：胡洋 万吉林 侯莎 吴昌正 童星 HU Yang;WAN Ji-lin;HOU Sha;WU Chang-zheng;TONG Xing(Guangdong Haitian Innovation Technology Co.,Ltd.,Foshan 528000,China;Tiandian(Guangdong)Biotechnology Co.,Ltd.,Foshan 528200,China;Foshan Haitian Flavoring&Food Co.,Ltd.,Foshan 528000,China)

机构地区：[1]广东海天创新技术有限公司,广东佛山528000 [2]天典(广东)生物科技有限公司,广东佛山528200 [3]佛山市海天调味食品股份有限公司,广东佛山528000

出　　处：《中国调味品》2024年第10期216-220,共5页China Condiment

基　　金：佛山市博士后科研基金项目(A-1906)。

摘　　要：核酸酶P1又名5′-磷酸二酯酶,是酶法制备5′-核苷酸的关键酶类。文章对核酸酶P1的结构、性质、发酵工艺及其在食品领域的应用进行了总结,并对其未来的发展方向进行了展望。Nuclease P1 is also known as 5'-phosphodiesterase.It is the key enzyme for the preparation of 5'-nucleotides by enzymatic method.In this paper,the structure,properties,fermentation technology and application of nuclease P1 in food field are summarized,and its future development direction is prospected.

关 键 词：核酸酶P1 性质 发酵 固定化 应用 

分 类 号：TS201.25[轻工技术与工程—食品科学]