摘要
用大分子亲水性多糖黄原胶，可明显地提高糖化酶的耐热性及储存稳定性。在含有黄原胶、ＮａＣｌ、甘油的缓冲体系中，糖化酶液于室温放置６个月，其酶活只损失１５．２％，而对照的却损失了３９．８％。
Macromolecular hydrophilic polysaccharide xanthan gum(XG) can greatly improve the thermostability and storage of glucoamylase. By adding XG and some other stabilizers, aqueous glucoamylase activity lost 15.2% compared with 39.8% where no stabilizer was present at room temperature for 6 months.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1999年第4期38-40,共3页
Food and Fermentation Industries
基金
国家"八五"科技攻关项目
