食品科学 ›› 2002, Vol. 23 ›› Issue (3): 116-119.
• 分析检测 • 上一篇 下一篇
赵玉萍, 张灏, 杨严俊
出版日期:
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ZHAO Yu-Ping, ZHANG Hao, YANG Yan-Jun
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摘要: 简化了溶菌酶测定底物的制备过程,确定了读数范围,改进传统溶菌酶活力检测方法,确定酶活力标准曲线,此方法的活力检测限灵敏。
关键词: 溶壁微球菌, 溶菌酶, 酶活力
Abstract: In this article,the preparation of substrate for the assay of lysozyme was simplified,measuring intervals were studied and the traditional method was improved.The standard curve of lysozyme activity was obtained and the sensitivity of analysis was good.
Key words: M.Lysodeikticus , Lysozyme , Enzyme activity
赵玉萍, 张灏, 杨严俊. 溶菌酶测定方法的改进[J]. 食品科学, 2002, 23(3): 116-119.
ZHAO Yu-Ping, ZHANG Hao, YANG Yan-Jun. Study on Improvement of Assaying Lysozyme[J]. FOOD SCIENCE, 2002, 23(3): 116-119.
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