假丝酵母99-125生产脂肪酶的发酵工艺分析-fermentation process analysis of lipase production by candida sp.99 - 125.docxVIP

目录1引言............................................................11.1脂肪酶概述..................................................11.1.1脂肪酶的定义..............................................11.1.2脂肪酶的结构..............................................21.2脂肪酶的特性................................................31.2.1脂肪酶的酶学基本特性......................................31.2.2脂肪酶的专一性............................................41.2.3脂肪酶的稳定性............................................61.2.4脂肪酶的诱导性............................................71.3脂肪酶的来源和生产..........................................71.3.1脂肪酶的来源..............................................71.3.2脂肪酶的生产...............................................81.4脂肪酶的应用................................................81.4.1脂肪酶在食品方面的应用....................................91.4.2碱性脂肪酶在洗涤剂工业中的应用............................91.4.3脂肪酶在医药方面的应用....................................91.4.4脂肪酶在饲料方面的应用....................................91.4.5脂肪酶在催化合成脂肪族聚酯中的应用.......................101.4.6脂肪酶在手性药物中间体制备中的应用.......................101.4.7脂肪酶在生物化工中的应用.................................111.4.8脂肪酶在生物柴油中的应用.................................111.5微生物发酵生产脂肪酶的研究.................................111.5.1微生物发酵生产脂肪酶.....................................111.5.2菌种的选育和高产菌株的获得...............................121.5.3脂肪酶发酵工艺...........................................121.6本课题的研究目的及意义.....................................122材料与方法.....................................................132.1试验材料...................................................132.1.1试验菌种及保藏...........................................132.1.2试验原料.................................................132.1.3主要试剂.................................................132.1.4主要仪器.................................................142.1.5培养基...................................................142.2试验方法...................................................152.2.1假丝酵母的复壮...........................................152.2.2发酵条件.............................