摘要
对影响液体碱性蛋白酶活力稳定性的多种因素进行了考察，优选出提高酶活稳定性的添加剂。通过正交试验，得到添加复合稳定剂的较佳配方，可使液体碱性蛋白酶稳定性达到ＧＢ１８０６－９３标准。
In this paper,many factors that affect the stability of liquid alkaline protease were studied and some additives that can enhance the enzymic stability were screened out.Optimum mixed stabilized agents were obtained by orthogonal design test.It was found that the stability of liquid alkaline protease can meet the needs of the standard of QB1806-93 through using mixed stabilized agents.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1995年第5期1-7,共7页
Food and Fermentation Industries
关键词
碱性蛋白酶
液体酶
稳定性
酶制剂
Alkaline protease,Liquid enzyme,Enzymic stabilization
