食品科学 ›› 2002, Vol. 23 ›› Issue (10): 59-62.
• 基础研究 • 上一篇 下一篇
于国萍, 张秀玲, 徐红华
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YU Guo-Ping, ZHANG Xiu-Ling, XU Hong-Hua
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摘要: 本文研究了节杆菌产β-呋喃果糖苷酶几方面的性质。该酶表现总活力的最适温度是35℃,最适pH为6.5;表现转移活力的适宜温度为42℃,最适pH为7.0。该酶以蔗糖与乳糖混合物为底物表现出最高的转移活力。
关键词: &beta, -呋喃果糖苷酶, 性质, 低聚乳果糖
Abstract: In this paper,the property of β-Fructofuranosidase from Arthrobacter sp. was studied. The best temperature for getting total activity was 35℃,and pH was 6.5. The optimun condition for getting high percent lactosucrose was that temperature was 42℃ and pH7.0.This enzyme can use sucrose and lactose as raw materials for synthesizing Lactosucrose.
Key words: Arthrobacter sp β-Fructofuranosidase , Property , Lactosucrose
于国萍, 张秀玲, 徐红华. 节杆菌产β-呋喃果糖苷酶的性质研究[J]. 食品科学, 2002, 23(10): 59-62.
YU Guo-Ping, ZHANG Xiu-Ling, XU Hong-Hua. Study of Property of β-Fructofuranosidase from Arthrobacter sp.[J]. FOOD SCIENCE, 2002, 23(10): 59-62.
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