中国食品添加剂Issue(2)：187-190,4.
多羟基化合物对碱性蛋白酶热失活半寿期的影响
Effect of polyhydric compounds on alkaline protease half-life
吴京平1
作者信息
- 1. 北京联合大学师范学院,北京,100011
- 折叠
摘要
Abstract
In the modern food industry, the application of enzymes involved in almost all areas of food processing. Significant economic benefit is showed up with the increasing wide range of enzyems. Protease hydrolysis of protein peptide chain is the general term for a class of enzymes, while alkaline protease was used only in basic conditions (pH9 ～ 10)for hydrolysis of animal and plant protein. Those enzymes are widely found in plants, animals and microorganisms. Alkaline enzyme 2709 was systematically studied on its half - life by heating used dynamic method. The results showed that certain polyhydric compounds could greatly increase the half - life of alkaline protease in a higher temperature.Therefore, the polyhydrie compounds can effectively improve the thermal stability of alkaline protease.关键词
碱性蛋自酶/多羟基化合物/半寿期/热稳定性Key words
alkaline protease/ polyhydric compounds/ half- life/ thermal stability分类
轻工纺织引用本文复制引用
吴京平..多羟基化合物对碱性蛋白酶热失活半寿期的影响[J].中国食品添加剂,2011,(2):187-190,4.
