金征宇，江南大學(xué)，副校長(zhǎng)，教授，本選題主要涉及碳水化合物資源開(kāi)發(fā)與利用領(lǐng)域：先后在英國(guó)糖業(yè)技術(shù)研究中心、荷蘭WAGENINGEN大學(xué)、美國(guó)KANSAS STATE UNIVERSITY 等從事博士后以及訪問(wèn)教授研究工作。現(xiàn)任江南大學(xué)食品科學(xué)與技術(shù)國(guó)家重點(diǎn)實(shí)驗(yàn)室主任、食品科學(xué)與工程國(guó)家一級(jí)重點(diǎn)學(xué)科帶頭人，兼任國(guó)務(wù)院學(xué)位委員會(huì)食品學(xué)科評(píng)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(zhǎng)、中國(guó)糧油學(xué)會(huì)副理事長(zhǎng)。在功能性碳水化合物資源開(kāi)發(fā)與利用領(lǐng)域成果顯著，得到國(guó)家科技支撐重大項(xiàng)目、國(guó)家自然科學(xué)基金重點(diǎn)項(xiàng)目和國(guó)家“863”計(jì)劃資助，獲國(guó)家科技進(jìn)步二等獎(jiǎng)3項(xiàng)（2007，2009，2011）、國(guó)家教學(xué)成果二等獎(jiǎng)2項(xiàng)（2001，2005），所指導(dǎo)的博士生2010年獲全國(guó)百篇優(yōu)秀博士學(xué)位論文獎(jiǎng)。
圖書(shū)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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