| 溶菌酶测定方法的改进 |
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| 引用本文： | 赵玉萍,张灏,杨严俊. 溶菌酶测定方法的改进[J]. 食品科技, 2002, 0(1): 58-59 |
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| 作者姓名： | 赵玉萍 张灏 杨严俊 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 简化溶菌酶测定底物制备方法,改进传统溶菌酶活力的检测方法,确定温度及读数时间等因数,确定酶活力标准曲线,得到此方法的活力检测灵敏度。
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| 关 键 词： | 溶壁微球菌 溶菌酶 酶活力 |
| 文章编号： | 1005-9989(2002)01-0058-02 |
| 修稿时间： | 2001-07-25 |
Improvement of lysozyme measurement |
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| ZHAO Yu ping ZHANG Hao YANG Yan jun. Improvement of lysozyme measurement[J]. Food Science and Technology, 2002, 0(1): 58-59 |
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| Authors: | ZHAO Yu ping ZHANG Hao YANG Yan jun |
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| Abstract: | To simplify the preparation of substrate for the measurement of lysozyme.To improve the traditional method in determining the specific activity of lysozyme,the factors of affecting on the results,such as temperature, measuring interval were studied. The sensitivity of analysis and standard curve of lysozyme activity were obtained. |
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| Keywords: | M.Lysodeikticus lysozyme enzyme activity |
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