溶菌酶测定方法的改进  

Improvement of Lysozyme Measurement

作　　者：赵玉萍[1] 张灏[1] 杨严俊[1] 

机构地区：[1]江南大学食品学院,无锡214036

出　　处：《食品科技》2002年第1期58-59,54,共3页Food Science and Technology

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。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.

关 键 词：食品 杀菌剂 测定方法 酶活力 改进 溶菌酶 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS207.4[轻工技术与工程—食品科学与工程]