Progress in the Immobilization and Application of Lactase

doi:10.15922/j.cnki.jdst.2016.06.007

Journal of Dairy Science and Technology ›› 2016, Vol. 39 ›› Issue (6): 29-32.DOI: 10.15922/j.cnki.jdst.2016.06.007

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Progress in the Immobilization and Application of Lactase

LI Jing, WANG Cunfang

(College of Food and Engineering, Qilu University of Technology, Ji’nan 250353, China)

Online:2016-11-01 Published:2022-02-08

乳糖酶的固定化及其应用研究进展

李晶, 王存芳

齐鲁工业大学食品科学与工程学院,山东济南,250353

基金资助:
国家自然科学基金青年科学基金项目(31501501); 山东省博士后创新项目(201303051); 山东省自然科学基金项目(ZR2014JL019)

Abstract

Abstract: Lactase is widely used in the field of dairy processing, and has a very important value for research and application. This paper describes the characteristics and origin of lactase with emphasis on the recent progress in its application in the field of dairy processing. Some prospects for the future development of lactase are also discussed. We hope that this review can provide references for the researchers to immobilize lactase.

Key words: lactase; characteristics; application; immobilization; research progress

摘要： 乳糖酶在乳制品加工领域应用广泛,有很重要的研究利用价值.本文概述了乳糖酶的特性、固定化,重点分析了乳糖酶在乳品工业的应用研究进展,并展望了乳糖酶的发展前景.旨在为乳糖酶的固定化研究提供参考.

关键词: 乳糖酶；特性；应用；固定化；研究进展

CLC Number:

TS252.1

LI Jing, WANG Cunfang. Progress in the Immobilization and Application of Lactase[J]. Journal of Dairy Science and Technology, 2016, 39(6): 29-32.

李晶, 王存芳. 乳糖酶的固定化及其应用研究进展[J]. 乳业科学与技术, 2016, 39(6): 29-32.

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Progress in the Immobilization and Application of Lactase

乳糖酶的固定化及其应用研究进展

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