罗科丽,彭喜春,晏日安

• 1:暨南大学食品科学与工程系

摘要(Abstract)：

谷氨酰胺酶广泛分布于细菌,酵母和真菌等微生物中,不少微生物谷氨酰胺酶的蛋白质结构已被研究或确定。文章通过介绍微生物谷氨酰胺酶在国内外的研究与开发现状,综述了谷氨酰胺酶的微生物来源、蛋白结构、酶学性质、生产以及应用,特别是在食品工业和医学上的应用,并对其研究前景进行了展望。

关键词(KeyWords)： 谷氨酰胺酶;谷氨酰胺酶蛋白结构;催化性质;应用;微生物

Abstract:

Keywords:

基金项目(Foundation): 暨南大学青年基金项目(51208029)

作者(Author): 罗科丽,彭喜春,晏日安

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