食品科学2024，Vol.45Issue(17)：253-264,12.DOI:10.7506/spkx1002-6630-20231214-115
蛋白酶的固定化及其在食品工业中应用的研究进展
Research Progress in Immobilization of Protease and Its Application in Food Industry
摘要
Abstract
Protease has a wide range of applications in actual production,but its free form has poor resistance to adverse external environments,readily causing activity losses.Moreover,free protease is difficult to recover,limiting its application in the food industry.Enzyme immobilization technology can solve these problems well.This article summarizes recent research on immobilized protease from two aspects:immobilization carriers and methods,points out possible challenges,and proposes possible future research directions.Subsequently,this review discusses the great potential of immobilized protease in improving the functional properties of proteins and preparing functionally active peptides.Therefore,the application of more forms of immobilized proteases in the food industry is an important development direction in the future.关键词
蛋白酶/固定化/蛋白质/食品工业/应用/研究进展Key words
protease/immobilization/protein/food industry/application/research progress分类
轻工纺织引用本文复制引用
陈尚文,邓乾春,周彬,唐小倩,彭登峰,陈亚淑,邓紫玙..蛋白酶的固定化及其在食品工业中应用的研究进展[J].食品科学,2024,45(17):253-264,12.基金项目
国家自然科学基金青年科学基金项目(32302149) （32302149）
中央级公益性科研院所基本科研业务费专项(1610172023005) （1610172023005）
知识创新专项武汉市曙光计划项目(中国农业科学院油料作物研究所2023020201020397) （中国农业科学院油料作物研究所2023020201020397）
