| 稳定剂对糖化酶溶液的保护作用 |
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| 引用本文： | 张贺迎,武金霞,张瑞英,宋春凤.稳定剂对糖化酶溶液的保护作用[J].河北大学学报(自然科学版),2002,22(4):374-376. |
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| 作者姓名： | 张贺迎 武金霞 张瑞英 宋春凤 |
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| 作者单位： | 河北大学,生命科学学院,河北,保定,071002 |
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| 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 % .
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| 关 键 词： | 糖化酶 稳定剂 防腐剂 热稳定性 |
| 文章编号： | 1000-1565(2002)04-0374-03 |
| 修稿时间： | 2002年1月19日 |
Protective Effect of Stabilizer on Glucoamylase Solution |
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| ZHANG He-ying,WU Jin-xia,ZHANG Rui-ying,SONG Chun-feng.Protective Effect of Stabilizer on Glucoamylase Solution[J].Journal of Hebei University (Natural Science Edition),2002,22(4):374-376. |
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| Authors: | ZHANG He-ying WU Jin-xia ZHANG Rui-ying SONG Chun-feng |
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| Abstract: | 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. |
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| Keywords: | glucoamylase stabilizer preservative thermostability |
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