| 普鲁兰酶活性测定方法 |
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| 引用本文： | 程池,张锡清. 普鲁兰酶活性测定方法[J]. 食品与发酵工业, 1988, 0(6) |
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| 作者姓名： | 程池 张锡清 |
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| 作者单位： | 轻工业部食品发酵工业科学研究所(程池)，轻工业部食品发酵工业科学研究所(张锡清) |
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| 摘 要： | 本文以酶学动力学理论为依据,对国产普鲁兰酶制剂的特性及酶活性测定体系进行了研究,在原有方法的基础上,修改了测定条件,提出两种分别以糯米淀粉和普鲁兰多糖为底物的测定方法,和原方法相比,有测定周期短,操作简便,准确度高等优点。
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The Method for Determination of Pullulanase Activity |
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| Abstract: | The activity of pullulanase, a sort of debranching enzymes,was measured by utilizing atnylopectin or pullulan as substrates. Setting up of the assays is based on the character-istices of pullulanase from Aerobacter aerogenes used nowadays in China. Some kinetic parameters which support the selection of assay conditions are also mentioned. |
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