摘要
文中应用动力学方法,较系统地研究了酸性蛋白酶的热稳定性。试验结果显示某些单糖及羧酸盐能够明显延长该酶在较高温度下的半寿期,其中甘露糖和半乳糖均可延长酶的半寿期达11倍以上,能够起到有效保护酸性蛋白酶的作用。
The thermal stability of acid protease was studied with dynamic methods. The results showed that some monosaccharides and carboxylates could greatly increase the half-life of acid protease at a higher temperature. Mannose and galactose could extend the enzyme＇s half-life over 11 times, so they could play a visible role in the effective protection of acid protease.
出处
《中国酿造》
CAS
北大核心
2011年第3期125-128,共4页
China Brewing
关键词
酸性蛋白酶
单糖
羧酸盐
半寿期
热稳定性
acid protease
monosaccharide
carboxylate
half-life
thermal stability
