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中国精品科技期刊2020
艾雨晴,陈松骏,秦娟,等. 微生物产蛋白酶的研究进展[J]. 食品工业科技,2021,42(19):451−458. doi: 10.13386/j.issn1002-0306.2020100217.
引用本文: 艾雨晴,陈松骏,秦娟,等. 微生物产蛋白酶的研究进展[J]. 食品工业科技,2021,42(19):451−458. doi: 10.13386/j.issn1002-0306.2020100217.
AI Yuqing, CHEN Songjun, QIN Juan, et al. Advances in Proteases Producted by Microorganisms[J]. Science and Technology of Food Industry, 2021, 42(19): 451−458. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100217.
Citation: AI Yuqing, CHEN Songjun, QIN Juan, et al. Advances in Proteases Producted by Microorganisms[J]. Science and Technology of Food Industry, 2021, 42(19): 451−458. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100217.

微生物产蛋白酶的研究进展

Advances in Proteases Producted by Microorganisms

  • 摘要: 蛋白酶是目前应用最为广泛的工业化酶制剂,其产值占世界酶制剂总产值的60%,而工业上超过三分之二的蛋白酶来自于微生物发酵生产。本文对微生物产蛋白酶的工业化生产菌种、高产菌株的选育、酶学性质、分离纯化方法及在食品行业的应用进行了概述,以期对微生物产蛋白酶有更系统地了解,为进一步研究和发掘微生物产蛋白酶,促进蛋白酶的工业化生产奠定基础。

     

    Abstract: Protease is the most widely used industrial enzyme preparation, and its sales volume accounts for 60% of the total amount of enzyme preparations in the world. More than two-thirds of industrial protease is produced by microbial fermentation. In this paper, the industrial production strains of microbial protease, the selection of high-yield strains, enzymatic properties, separation and purification methods and application in food industry are summarized, in order to better understand microbial protease. It lays a foundation for further research and exploration of microbial protease and industrial production of protease.

     

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