摘要
α-淀粉酶在食品、发酵、药品、纺织等行业有着广泛的用途。它能水解淀粉内部α-1,4糖苷键形成小分子产物,例如葡萄糖、麦芽糖、低聚糖等。然而α-淀粉酶有一定的局限性,例如在较低pH不能发挥高酶活。从极端微生物中寻找耐酸性和耐高温的α-淀粉酶以及对现有酶的改造成为近年来研究的热点。耐酸性和耐高温α-淀粉酶可以从真菌,细菌,古生菌获得。该文着重阐述通过分子生物学,定向进化技术及结构构造学去改善α-淀粉酶的性质,获得了很好的效果,并且满足了各种工业应用的需求。
Among a variety of amylolytic enzymes synthesized by microorganisms, α-amylase has the largest application in food, fer- mentation, starch saccharification, pharmaceutical, textile industries and baking industries. The amylases hydrolyze the 1,4-glycosidic linkages in starch into dextrin, maltose, glucose and oligosaccharides. But the available α-amylases have several limitations, such as limited activity at low pH value,so the study for acid-stable and thermostable amylases, from extremophilic microorganisms and the engineering of the already available enzymes have been the major areas of research in this field over the years. The promising property of α-amylases is their activity at low pH value and high temperature. Acid-stable and thermostable α-amylases have been reported in fungi, bacteria and archaea. This review focuses on the attempts that have been made in molecular biology, directed evOlution and structural conformation studies of α-amylases for improving their properties, and the researches have made great progress of the amyl- ase to suit various industrial applications.
出处
《药物生物技术》
CAS
2013年第6期553-555,共3页
Pharmaceutical Biotechnology
关键词
Α-淀粉酶
酸稳定
定点突变
定向进化
α-Amylase, Acid-stable, Site directed mutagenesis, Directed evolution
