食品与发酵工业2001，Vol.27Issue(4)：13-15`,2.
纳豆激酶稳定性的研究
Study on the Stability of Nattokinase from Bacillus subtilis NK-5
摘要
Abstract
The factors that affect the stability of nattokinase were studied in this paper. The results showed that the optimum pH and temperature for the stability were pH 7～9 and less than 37℃ respectively. Mg2+ and Co2+ could activate enzymatic activity, Al3+ and Cu2+ could inhibate the activity, Hg2+ could inactivate nattokinase quickly. Some organic substances such as serum albumin, glycerol, propylene glycol, sodium alginate, peptone and gelatin could improve the stability of nattokinase. In addition, gelatin was found to be the best stabilizer for nattokinase.关键词
纳豆激酶纤溶活性稳定性纳豆枯草杆菌分类
轻工纺织引用本文复制引用
董明盛,江晓,刘诚,江汉湖..纳豆激酶稳定性的研究[J].食品与发酵工业,2001,27(4):13-15`,2.
