摘要
本文研究了在不同pH、温度条件下,从萝卜中提取的过氧化物酶的稳定性.结果表明,萝卜过氧化物酶具有较好的热稳定性和较好的pH值稳定性,其作用最适pH值为4.8,最适温度为60℃.
This study discussed the stability of peroxidase extracted from radish at different pH or temperatures. The results showed that the peroxidase from radish had better thermally stability and pH stability, the optimal pH was 4.8 and the optimal temperature was 60 ℃.
出处
《河南师范大学学报（自然科学版）》
CAS
CSCD
2004年第3期81-83,共3页
Journal of Henan Normal University(Natural Science Edition)
