食品工业科技2012，Vol.33Issue(4)：149-152,4.
红心萝卜黑芥子酶的性质及热变性动力学研究
Study on properties and thermodynamics of myrosinase from red radish
摘要
Abstract
The effect of pH,temperature and Vitamin C on myrosinase from red radish were studied and the optimum pH and temperature were 5.4 and 22℃,respectively.And the myrosinase activity improved 2.6 folds when the concentration of Vitamin C reached 1.60mmol/L.At 90℃ and 100℃,the kinetics curve of myrosinase activity fitted a first-order reaction by the linear regression analysis,and the estimated kinetics parameters of k-value were 9.93×10-2 and 15.43×10-2min-1,respectively,corresponding to the half-lives of 6.98min and 4.49min.关键词
红皮红心萝卜/黑芥子酶/热动力学Key words
red radish/myrosinase/thermodynamics分类
轻工纺织引用本文复制引用
阮思煜,敬璞,董英..红心萝卜黑芥子酶的性质及热变性动力学研究[J].食品工业科技,2012,33(4):149-152,4.基金项目
国家自然科学基金 （）
江苏省科技厅自然科学基金项目 （）
江苏大学高级人才专项资助项目 （）
