摘要
溶菌酶又称胞壁质酶,是一种无毒、无害、安全性很高的高盐基水解蛋白酶,且具有一定的保健作用。作为天然防腐剂的溶菌酶能选择性地分解微生物及植物细胞壁,而对没有细胞壁的人体细胞不会产生降解作用,因而被广泛应用于医药、食品等行业。本文从溶菌酶的组成、结构、性质出发,从食品、医药和科研几个方面详细论述了溶菌酶的应用及其发展前景。
Lysozyme, also called muramidase, is a hydrolytic enzyme of highsaltine protein without toxicicity or harmfulness. In some extent it is healthful to human body. As a natural anti-stale agent, lysozyme has particular advantages:it can break down the cell wall of microbes and plants selectively, but will not affect humans cell. So it is extensively used in the pharmaceutical and food fields. The structural composition and properties of lysozyme are introduced in the present paper. And lysozymes application and perspect in pharmaceutics, food and research fields are also involved in this paper.
出处
《贵州科学》
2003年第3期67-70,共4页
Guizhou Science
基金
贵州工业大学自然科学基金(校科合博基字〔2001年〕001号资助
