制麦过程中过氧化物酶浅析
Journal of Liaoning Economic Management Cadre Institute(Journal of Liaoning Economic Vocational Technological Institute)（2010）
Abstract
制麦过程中过氧化物酶特性测定的实验,利用单因素全面性实验测定过氧化物酶(POD)的最适添加酶量、最适检测波长及热稳定性,结果显示:添加所制酶液0.4mL以内,检测波长470nm。在酶的热稳定性检测中,POD在沸水浴中处理6min即可有效抑制其活性。
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