中国食物与营养2012，Vol.18Issue(4)：18-21,4.
淀粉蔗糖酶的研究进展
Research Progress of Amylosucrase
摘要
Abstract
This paper introduced the international research of a new kind of amylosucrase,and functional properties and structural characteristics of the amylosucrase were described.We summarized the three-dimensional structure and the polymer synthesis mechanism of the amylosucrases value and significance in the theoretical and practical application.Its future development was discussed.关键词
淀粉蔗糖酶/多聚糖Key words
amylosucrase/polysaccharea分类
轻工纺织引用本文复制引用
杨蕾颖,闵伟红,万丽,李鸿梅,赵君,刘景圣..淀粉蔗糖酶的研究进展[J].中国食物与营养,2012,18(4):18-21,4.基金项目
吉林省科技厅资助项目 （）
