摘要
利用微乳液胶凝现象来固定化酶是 90年代初建立起来的酶固定化新技术 ,该技术为胶束酶学在生物合成与转化领域的应用奠定了基础。就微乳液凝胶及其固定化脂肪酶的制备、性质、微观结构及其潜在应用作了带有知识介绍性质的综述。
Micro-emulsion gel developed in 1990s to immobilize enzymes has laid the foundation on application in biosynthesis and biotransformation fields of gel-bound enzyme science. The preparation, properties, microstructure, and potential applications of micro-emulsion gel and its enzyme immobilization were reviewed as a knowledge introduction.
出处
《微生物学杂志》
CAS
CSCD
2001年第2期33-35,共3页
Journal of Microbiology
基金
高等学校重点实验室访问学者基金
关键词
胶束酶学
微乳液凝胶
固定化酶
脂肪酶
明胶
生物合成
转化
Micellar enzymology, micro-emulsion-based gel, enzyme immobilization, lipase, gelatin, biosynthesis, biotransformation.
