α-淀粉酶的基因改造与菌种选育研究进展

封棣; 孟青青; 王玉海; 杨慧敏; 杨建国; 王风寰

doi:10.13386/j.issn1002-0306.2014.15.076

α-淀粉酶的基因改造与菌种选育研究进展

1. 北京工商大学食品学院
2. 北京化工大学生命科学与技术学院

基金项目:

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；

详细信息

作者简介:
封棣 (1980-) , 女, 博士, 讲师, 研究方向:生物分离技术, 食品安全。;

中图分类号: TQ925.1
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- 文章访问数: 224
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出版历程
- 收稿日期: 2013-12-02

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

School of Food and Chemical Engineering, Beijing Technology and Business University
College of Life Science and Technology, Beijing University of Chemical Technology

摘要

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-淀粉酶 /
- 基因改造 /
- 菌种选育
Abstract: 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 stableα-amylase and thermostable, acidophilic α-amylase were reviewed.
- α-amylase /
- gene modification /
- strain breeding

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参考文献(44)

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