摘要
选用多种大分子有机物、醇类、糖类等物质为稳定剂,分别进行单因子的不同浓度试验,考察不同物质对乙酰乳酸脱羧酶热稳定性的影响。并通过正交试验设计复合因子试验,选取最佳组合,然后利用最佳组合在不同溶剂系统中进行了酶的储存试验,在3种溶剂系统中,在常温下或者冰箱条件下都显示出很好的保护作用。
Organic compounds, alcohols and carbohydrate etc. were selected as stabilizer and used in single factor experi- ments of various concentration. The effects of different substances on the heat stability of α-ALDC were investigated. Then the best combination was selected through compounding factors orthogonal experiment and preservation experiments were done in different solvent system by the use of the best combination. In all the three solvent systems, all displayed good protection functions under normal temoerature or in refrigeratory.
出处
《酿酒科技》
北大核心
2007年第3期28-29,31,共3页
Liquor-Making Science & Technology
基金
河北省重点攻关项目(编号:94245509D)。
关键词
Α-乙酰乳酸脱羧酶
保藏
热稳定性
α-acetolactate decarboxylase
preservation
heat stability
