摘要
研究了木瓜蛋白酶催化壳聚糖降解过程中,温度、pH值、酶量、底物浓度等条件对降解速度的影响。结果表明,反应最适pH和温度分别为4.5和45℃左右,降解速度随着用酶量的增加而线性增加,降解过程符合米氏方程。
The effects of reaction temperature, pH, enzyme concentration and ch itosan concentration on the hydrolysis of chitosans by papain were studied. It showed that the optimum temperature and pH were 50℃ and pH4.5 respectively. Th e reaction velocity was increased while the enzyme concentration raised. Finall y , the kinetic equation was established.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第4期34-38,共5页
Food Science
基金
高等学校骨干教师计划资助(教技司[2000]65)
