稳定剂对糖化酶溶液的保护作用

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3 g/L黄原胶、10 mmol/L氯化钠和90 g/L甘油的复合稳定剂和1 g/L山梨酸钾的酶液,室温下保存60 d,其酶活保留率达89.6%,较对照高出28.4%.

Protective Effect of Stabilizer on Glucoamylase Solution

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.