固定化酶新技术——酿酒酵母孢子微胶囊固定化酶技术

A novel way for enzyme immobilization——Saccharomyces cerevisiae spore microencapsulated enzyme

随着固定化酶技术的日新月异,微胶囊技术得到了长足的发展。与传统微胶囊生产技术不同,文章介绍了一种"天然的"微胶囊固定化酶生产新技术——酿酒酵母孢子微胶囊固定化酶技术,详述了该固定化技术原理及实例。该技术优点在于:固定化酶的组装"自然"完成,具有天然抗逆性,大小均一,可重复使用,绿色环保,可实现多种酶的共同固定。最后,对其应用前景进行了展望。

The technologies for enzyme microencapsulation are making great progress due to development of en- zyme immobilization. A novel way encapsulating enzymes ＂naturally＂ is introduced herein, i. e. , Saccharomyces cere- visiae spore microeneapsulated enzyme. Principles and example of this method s are exposed to readers. There are many advantages such as unnecessary preparation of core materials and wall materials, natural assembly of spore mi- crocapsule is, without physicochemieal treatment, no rely on expensive production equipments, strong stress resist- ance, easily manufacture, uniform and stable size. Finally, the application the yeast spore encapsulated enzyme in fu- ture was prospected herein.