金征宇，江南大學，副校長，教授，本選題主要涉及碳水化合物資源開發(fā)與利用領域：先后在英國糖業(yè)技術研究中心、荷蘭WAGENINGEN大學、美國KANSAS STATE UNIVERSITY 等從事博士后以及訪問教授研究工作?，F(xiàn)任江南大學食品科學與技術國家重點實驗室主任、食品科學與工程國家一級重點學科帶頭人，兼任國務院學位委員會食品學科評議組召集人、科技部“十二五”食品科技戰(zhàn)略研究總體專家組組長、中國糧油學會副理事長。在功能性碳水化合物資源開發(fā)與利用領域成果顯著，得到國家科技支撐重大項目、國家自然科學基金重點項目和國家“863”計劃資助，獲國家科技進步二等獎3項（2007，2009，2011）、國家教學成果二等獎2項（2001，2005），所指導的博士生2010年獲全國百篇優(yōu)秀博士學位論文獎。
圖書目錄
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
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