Study on catalytic kinetics of commercial pectinase from Aspergillus niger

Lin Jiancheng, Yang Wenjie, Zhu Lihua

Study on catalytic kinetics of commercial pectinase from Aspergillus niger

2006

Lin Jiancheng, Yang Wenjie, Zhu Lihua

Chinese. 研究了商品果胶酶的催化动力学特性.结果表明:果胶酶的最适pH为3.8,最适温度为50℃,酶在pH 3.4~4.2区域较稳定,在pH4.5与pH3.0下很快失活;酶在50℃以内具有较好的热稳定性,温度升高,酶的热稳定性下降,65℃下热变性2 h,酶活力降低80%.酶促反应动力学符合米氏双曲线方程,测得果胶酶水解果胶的米氏常数Km

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AGROVOC Keywords

catalytic activity chemical reactions enzyme activity glicosidasas glycosidase glycosidases

Bibliographic information

Published in

Journal of Gansu Agricultural University

Volume 41 Issue 4 ISSN 1003-4315

Pagination

pp. 81-85

Other Subjects

Activite enzymatique; Reacciones quimicas; Actividad catalitica; Actividad enzimatica; Reaction chimique; Activite catalytique

Language

Chinese

Note

Resume(En, Zh)

14 ref.

Translated Title

商品果胶酶(Aspergillus niger)的催化动力学研究

In AGRIS since: 2008-05-15

Format: AGRIS AP

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Study on catalytic kinetics of commercial pectinase from Aspergillus niger

2006

AGROVOC Keywords

Bibliographic information