溶菌酶测定方法的改进  

Study on Improvement of Assaying Lysozyme

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：《食品科学》2002年第3期116-119,共4页Food Science

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。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.

关 键 词：溶壁微球菌 溶菌酶 酶活力 测定方法 食用杀菌剂 

分 类 号：TS202.3[轻工技术与工程—食品科学] Q55[轻工技术与工程—食品科学与工程]