摘要
该文应用动力学方法,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条件下的半寿期,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
2012年第3期62-65,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
