CAJ | 학술논문

果胶酶是一类分解果胶质的酶的总称,它能将复杂的果胶分解为半乳糖醛酸等小分子.目前果胶酶在食品、纺织、医药、造纸、环境、生物技术、饲料等领域得到广泛应用.果胶酶主要来自微生物.综述了微生物果胶酶生产菌的菌种、选育、鉴定、发酵方法和发酵条件优化,酶的分离纯化、酶学性质和分子生物学方面的研究进展,并介绍了果胶酶的应用进展,最后展望了微生物果胶酶研究的广阔前景.
과효매시일류분해과효질적매적총칭,타능장복잡적과효분해위반유당철산등소분자.목전과효매재식품、방직、의약、조지、배경、생물기술、사료등영역득도엄범응용.과효매주요래자미생물.종술료미생물과효매생산균적균충、선육、감정、발효방법화발효조건우화,매적분리순화、매학성질화분자생물학방면적연구진전,병개소료과효매적응용진전,최후전망료미생물과효매연구적엄활전경.
Pectinase is heterogeneous group of related enzymes that hydrolyze the pectic substances,which can break down complex pectin into simpler molecules like galacturonic acids.Over the years,pectinases have been widely used in many fields,such as food,medicine,textile,paper making,environment,biotechnology and feed.Microbes are the main source of pectinases.The research advance in genus,screening,breeding,identification,fermentation process and optimizing of fermentation conditions of the pectinase-producing microorganisms was summarized,as well as the separation,purification,properties and molecular biology of microbial pectinases.