摘要
本文利用海藻酸钠包埋法固定啤酒酵母泥,通过固定化前后蔗糖酶活力的变化以及固定化前后温度、pH值对蔗糖酶活力的影响进行实验探讨。通过实验得知啤酒酵母泥的最适温度为60℃,最适pH为7。实验结果表明:固定化后对蔗糖酶活力影响不大。
In this paper,sodium alginate embedding fixed yeast sludge.The experiments,which were the change of sucrose enzyme activity before and after immobilization,effect of temperature and pH before and after immobilization on sucrose enzyme activities were explored.The results showed that optimum temperature of invertase was 60℃ and it＇s optimum pH was 7.The experimental results showed that： immobilization had low effects on invertase activity.
出处
《食品与发酵科技》
CAS
2011年第6期70-72,共3页
Food and Fermentation Science & Technology
关键词
酵母细胞
固定化
酶活力
最适温度和pH值
yeast cell
immobilization
enzyme activity
optimum temperature and pH
