书籍详情
环糊精：科学与技术
作者：金征宇 等著
出版社：化学工业出版社
出版时间：2014-04-01
ISBN：9787122199430
定价：¥280.00
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内容简介
环糊精由淀粉转化生成，是一类高附加值的产品。作为碳水化合物化学的一个重要分支，环糊精及其衍生物亦是当前超分子化学研究的热点，被中国学术界称为21世纪化学领域的11个突破口之一。编著者多年来一直从事环糊精的科学研究工作，在环糊精糖基转移酶、y-环糊精、麦芽糖基环糊精、半乳糖基环糊精、羟丙基环糊精、环糊精在活性食品包装中的应用以及环糊精抗谷物淀粉回生等方面进行了深入系统地研究，取得了丰硕的成果。作者将这些研究成果加以整理，并结合国内外环糊精最新研究进展，编著出版《环糊精：科学与技术》。《环糊精：科学与技术》共分为八章，主要介绍了环糊精的概念、种类、结构、性质、环糊精及其衍生物的制备、表征及应用。重点介绍了环糊精糖基转移酶的制备、分离纯化及性质，常见环糊精（a-、β-、Y-环糊精）的制备工艺，分支环糊精（麦芽糖基环糊精和半乳糖基环糊精）和环糊精衍生物（甲基环糊精和羟丙基环糊精）的制备工艺、分离纯化及分析检测技术，环糊精在超分子化学中的应用基础以及环糊精的工业和非工业应用，特别是环糊精在活性食品包装中的应用。全书内容丰富，可作为高校化工、食品、医药等专业的本科生和研究生的参考书，亦可供高校、科研院所从事环糊精研究的教学科研人员以及环糊精生产企业的技术人员参考。
作者简介
金征宇，江南大学，副校长，教授，本选题主要涉及碳水化合物资源开发与利用领域：先后在英国糖业技术研究中心、荷兰WAGENINGEN大学、美国KANSAS STATE UNIVERSITY 等从事博士后以及访问教授研究工作。现任江南大学食品科学与技术国家重点实验室主任、食品科学与工程国家一级重点学科带头人，兼任国务院学位委员会食品学科评议组召集人、科技部“十二五”食品科技战略研究总体专家组组长、中国粮油学会副理事长。在功能性碳水化合物资源开发与利用领域成果显著，得到国家科技支撑重大项目、国家自然科学基金重点项目和国家“863”计划资助，获国家科技进步二等奖3项（2007，2009，2011）、国家教学成果二等奖2项（2001，2005），所指导的博士生2010年获全国百篇优秀博士学位论文奖。
目录
Preface
Acknowledgment
1. Introduction
1.1 History
1.2 Nomenclature, Classification, Structure and PropertY
1.2.1 Nomenclature
1.2.2 Classification
1.2.3 Structure
1.2.4 Property
1.3 Inclusion Complex Formation, Preparation and Characterization
1.3.1 Formation of inclusion complexes
1.3.2 Methods of preparation of inclusion complexes
1.3.3 Characterization of inclusion complexes
References
2. Enzymes in Preparing Cyclodextrins
2.1 Introduction
2.2 CGTase
2.2.1 Thecatalytic mechanism of CGTase
2.2.1.1 The structure of CGTase
2.2.1.1.1 The primary structure of CGTase
2.2.1.1.2 The domain and active centers of CGTase
2.2.1.2 The catalytic mechanism of CGTase
2.2.1.3 The advances in the product speafiaty of CGTase research
2.2.2 Classification of CGTase and their bacteria sources
2.2.2.1 Classification of CGTase
2.2.2.2 Bacteria source of CGTase
2.2.3 The enzymatic properties of CGTase
2.2.3.1 The nature of CGTase from Bacillus alkalophilus 1177
2.2.3.1.1 Molecularweight
2.2.3.1.2 Kinetic constants （Km and Vmax）
2.2.3.1.3 Optimum pH and pH stability
2.2.3.1.4 Optimumtemperature and thermalstability.
2.2.3.1.5 Effectofmetalions on the enzyme activity
2.2.3.2 The nature of CGTase from B. alkalophilus sp.Gl
2.2.3.2.1 Molecularweight
2.2.3.2.2 Kinetic constants （Km and Vmax）
2.2.3.2.3 Optimum pH and pH stability
2.2.3.2.4 Optimum temperature and temperature stability
2.2.3.2.5 Effea of metalions and other reagents on the activityofCGDTase
2.3 Preparation of CGTase by Fermentation
2.3.1 The types and the expansion of cultivation of the bacteria for preparation ofCGTase
2.3.2 Control of fermentation conditions of CGTase
2.3.2.1 Medium composition
2.3.2.1.1 Carbon source
2.3.2.1.2 Nitrogen source
2.3.2.1.3 Carbonate
2.3.2.2 Temperature
2.3.2.3 pH
2.3.2.4 Ventilation
2.3.2.5 Immobilized production of CGTase
2.3.3 Determination of CGTase activity
2.4 Purification of CGTase
2.4.1 Pretreatment and filtration of fermentation broth
……
3. Preparation and Analysis of Cyclodextrin
4. Preparation of Branched- Cyclodextrins
5. Preparation and Analysis of Cyclodextrin Derivatives
6. Basic Application of Cyclodextrins in Supermolecule Chemistry
7. Use of Cyclodextrinsin Food,Pharmaceutical and Cosmetic Industries
8.Application of Cyclodextrins in Non-industriaI Areas
Acknowledgment
1. Introduction
1.1 History
1.2 Nomenclature, Classification, Structure and PropertY
1.2.1 Nomenclature
1.2.2 Classification
1.2.3 Structure
1.2.4 Property
1.3 Inclusion Complex Formation, Preparation and Characterization
1.3.1 Formation of inclusion complexes
1.3.2 Methods of preparation of inclusion complexes
1.3.3 Characterization of inclusion complexes
References
2. Enzymes in Preparing Cyclodextrins
2.1 Introduction
2.2 CGTase
2.2.1 Thecatalytic mechanism of CGTase
2.2.1.1 The structure of CGTase
2.2.1.1.1 The primary structure of CGTase
2.2.1.1.2 The domain and active centers of CGTase
2.2.1.2 The catalytic mechanism of CGTase
2.2.1.3 The advances in the product speafiaty of CGTase research
2.2.2 Classification of CGTase and their bacteria sources
2.2.2.1 Classification of CGTase
2.2.2.2 Bacteria source of CGTase
2.2.3 The enzymatic properties of CGTase
2.2.3.1 The nature of CGTase from Bacillus alkalophilus 1177
2.2.3.1.1 Molecularweight
2.2.3.1.2 Kinetic constants （Km and Vmax）
2.2.3.1.3 Optimum pH and pH stability
2.2.3.1.4 Optimumtemperature and thermalstability.
2.2.3.1.5 Effectofmetalions on the enzyme activity
2.2.3.2 The nature of CGTase from B. alkalophilus sp.Gl
2.2.3.2.1 Molecularweight
2.2.3.2.2 Kinetic constants （Km and Vmax）
2.2.3.2.3 Optimum pH and pH stability
2.2.3.2.4 Optimum temperature and temperature stability
2.2.3.2.5 Effea of metalions and other reagents on the activityofCGDTase
2.3 Preparation of CGTase by Fermentation
2.3.1 The types and the expansion of cultivation of the bacteria for preparation ofCGTase
2.3.2 Control of fermentation conditions of CGTase
2.3.2.1 Medium composition
2.3.2.1.1 Carbon source
2.3.2.1.2 Nitrogen source
2.3.2.1.3 Carbonate
2.3.2.2 Temperature
2.3.2.3 pH
2.3.2.4 Ventilation
2.3.2.5 Immobilized production of CGTase
2.3.3 Determination of CGTase activity
2.4 Purification of CGTase
2.4.1 Pretreatment and filtration of fermentation broth
……
3. Preparation and Analysis of Cyclodextrin
4. Preparation of Branched- Cyclodextrins
5. Preparation and Analysis of Cyclodextrin Derivatives
6. Basic Application of Cyclodextrins in Supermolecule Chemistry
7. Use of Cyclodextrinsin Food,Pharmaceutical and Cosmetic Industries
8.Application of Cyclodextrins in Non-industriaI Areas
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