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中国精品科技期刊2020
胡荣康, 肖正, 林满红, 贾瑞博, 刘斌. 微生物热稳定几丁质酶的研究进展[J]. 食品工业科技, 2016, (22): 359-364. DOI: 10.13386/j.issn1002-0306.2016.22.062
引用本文: 胡荣康, 肖正, 林满红, 贾瑞博, 刘斌. 微生物热稳定几丁质酶的研究进展[J]. 食品工业科技, 2016, (22): 359-364. DOI: 10.13386/j.issn1002-0306.2016.22.062
HU Rong-kang, XIAO Zheng, LIN Man-hong, JIA Rui-bo, LIU Bin. Research progress on thermophilic microorganism chitinase[J]. Science and Technology of Food Industry, 2016, (22): 359-364. DOI: 10.13386/j.issn1002-0306.2016.22.062
Citation: HU Rong-kang, XIAO Zheng, LIN Man-hong, JIA Rui-bo, LIU Bin. Research progress on thermophilic microorganism chitinase[J]. Science and Technology of Food Industry, 2016, (22): 359-364. DOI: 10.13386/j.issn1002-0306.2016.22.062

微生物热稳定几丁质酶的研究进展

Research progress on thermophilic microorganism chitinase

  • 摘要: 热稳定几丁质酶具有热稳定性和酸碱适应性,能在高温条件下保持良好活性。目前,寻找具有工业化潜在应用价值的新酶源越来越受到关注。本文简述了热稳定几丁质酶的微生物来源,热稳定性机制,及其工业应用和发展前景。 

     

    Abstract: Thermophilic chitinase has thermal stability and p H adaptability to achieve expectation under harsh conditions,thus enjoys a better application prospect.At present,it is more and more concerned to find new enzyme sources with potential value for industrial application. In this paper,various resources and thermal stability mechanisms of thermophilic chitinase were reviewed,followed by its industrial applications and development prospects.

     

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