摘要
用大分子亲水性多糖黄原胶、动物蛋白明胶、无机盐类———氯化钠、硝酸钠、磷酸氢二钠及甘油分别处理糖化酶溶液 ,可明显提高糖化酶的稳定性 ,含有 3g/L黄原胶、10mmol/L氯化钠和 90 g/L甘油的复合稳定剂和 1g/L山梨酸钾的酶液 ,室温下保存 6 0d ,其酶活保留率达 89.6 % ,较对照高出 2 8.4 % .
Macromolecular hydrophilic polysaccharide xanthan gum ,animal protein geltin casein,mineral salt(sodium chloride, sodium nitrate, disodium hydrogen phosphate),glycerin and some preservatives can greatly improve the thermostability of glucoamylase. A stabilizer complex containing 3 g/L xanthan gum,10 mmol/L NaCl,90 g/L glycerin and 1 g/L potassium sorbate has great protective effect on glucoamylase. After storing at room temperature for 60 days, the remaining glucoamylase activity is 89.6% which is higher 28.4% than control where no stabilizer was present.
出处
《河北大学学报（自然科学版）》
CAS
2002年第4期374-376,391,共4页
Journal of Hebei University(Natural Science Edition)
基金
邢台酶制剂厂资助项目
