浅谈如何提高“蔗糖酶酶学性质与酶促反应动力学”实验结果的可重复性  

How to Improve the Repeatability of the Results of Sucrase Enzymatic Properties and its Kinetics of Enzymatic Reaction

作　　者：邓祥宜 程占云 方雨婷 DENG Xiangyi;CHENG Zhanyun;FANG Yuting(College of Food & Biological Science and Technology,Wuhan Institute of Design and Sciences,Wuhan,Hubei 430205,China)

机构地区：[1]武汉设计工程学院食品与生物科技学院

出　　处：《农产品加工》2019年第11期116-117,120,共3页Farm Products Processing

基　　金：湖北省教育厅教学研究项目(2017504);武汉设计工程学院教学研究项目(201504)

摘　　要：为了提高“蔗糖酶酶学性质与酶促反应动力学”实验教学中实验结果的可重复性,在多年的教学中,找到了一些关键控制点:酶液制备与稀释、pH值梯度设置、体系混匀、反应时间及温度的科学控制等,提高了实验结果的可重复性。这些关键控制点也可为其他酶学实验的教学或科研工作提供参考。In order to improve the repeatability of the experimental results in the teaching of“sucrase enzymatic properties and its kinetics of enzymatic reaction”,we had found some critical control points through years of teaching:preparation and dilution of enzymatic solution,settings of pH gradient,mixing of reaction system,effective control of reaction time and temperature,etc.,which had improved the repeatability of the experimental results.These critical control points could also provide reference for the teaching or scientific research of other enzymatic experiments.

关 键 词：生物化学实验 酶学性质 酶动力学 教学体会 实验重复性 

分 类 号：G642[文化科学—高等教育学]