Agarase: review of major sources, categories, purification method, enzyme characteristics and applications.
Agarase: review of major sources, categories, purification method, enzyme characteristics and applications.
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DOI：
10.3390/md8010200
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发表时间：
2010-01-26
期刊：
影响因子：
5.4
通讯作者：
Kim SM
中科院分区：
文献类型：
--
作者：
Fu XT;Kim SM
琼脂酶是催化琼脂水解的酶。根据其裂解模式可分为α-琼脂酶（E.C. 3.2.1.158）和β-琼脂酶（E.C. 3.2.1.81）。从海水和海洋沉积物中发现的不同属的细菌以及工程微生物中分离出了几种琼脂酶。琼脂酶能产生具有显著活性的低聚糖，在食品、化妆品、医药等领域有着广泛的应用。它们也被用作生物学、生理学和细胞学研究的工具酶。本文综述了这些天然琼脂酶和基因克隆琼脂酶的种类、来源、纯化方法、主要特点及应用领域的过去、现在和未来。
Agarases are the enzymes which catalyze the hydrolysis of agar. They are classified into α-agarase (E.C. 3.2.1.158) and β-agarase (E.C. 3.2.1.81) according to the cleavage pattern. Several agarases have been isolated from different genera of bacteria found in seawater and marine sediments, as well as engineered microorganisms. Agarases have wide applications in food industry, cosmetics, and medical fields because they produce oligosaccharides with remarkable activities. They are also used as a tool enzyme for biological, physiological, and cytological studies. The paper reviews the category, source, purification method, major characteristics, and application fields of these native and gene cloned agarases in the past, present, and future.
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影响因子：
4.4
作者：
Dong, Jinhua;Hashikawa, Shinnosuke;Araki, Toshiyoshi
通讯作者：
Araki, Toshiyoshi
影响因子：
6.1
作者：
Hatada, Yuji;Ohta, Yukari;Horikoshi, Koki
通讯作者：
Horikoshi, Koki
影响因子：
4.7
作者：
Giordano, Assurita;Andreotti, Giuseppina;Trincone, Antonio
通讯作者：
Trincone, Antonio
DOI：
10.1111/j.1432-1033.1990.tb15326.x
发表时间：
1990-01-26
期刊：
EUROPEAN JOURNAL OF BIOCHEMISTRY
影响因子：
--
作者：
AOKI, T;ARAKI, T;KITAMIKADO, M
通讯作者：
KITAMIKADO, M
影响因子：
4
作者：
Hu, Z.;Lin, B. -K.;Liu, G. -M.
通讯作者：
Liu, G. -M.