摘要
研究了从麦芽根中5'-磷酸二酯酶的提取条件,通过正交确定最佳方法:提取pH6,加水比1∶8,40℃提取3h后酶活可达537.86U/mL,浸提液中添加缓冲液,无机盐对酶活均有影响;并对酶液性质进行了初步探讨。
The optimum extracting methods of 5′-phosphodiesterase from malt root were studied in the paper. The optimum extraction were determined by orthogonal experiments： adding water which 8 times the amount of the malt root, pH6.0, 5′-phosphodiesterase of 538.1 was attainded at 40℃ after 3 hours. The addition were affected by adding different concentration buffer and inorganic salts. The properties of enzyme extrcat were also preliminary disseussed.
出处
《酿酒》
CAS
2008年第6期87-90,共4页
Liquor Making
关键词
麦芽根
提取
性质
malt root
extraction
properties
