摘要
该文主要综述超高压处理对蛋白质结构、性质和酶催化活性影响,超高压处理主要影响蛋白质中非共价键,而对共价键影响很小,其影响方向和程度与压力大小、施压时间、蛋白种类、溶液浓度、温度、溶剂等有关。
The influence of the ultrahigh pressure disposal on the structure and character of protein, and the activity of enzyme were introduced in this article. It mainly destroys the non-covalent bond of the protein, but have very little influence on the covalent bond. The direction and degree of the influence is relevant to degree of pressure. pressure time 、 types of protein, solution concentration, temperature and solvent.
出处
《粮食与油脂》
2007年第11期10-12,共3页
Cereals & Oils
关键词
超高压
蛋白质
酶
ultrahigh pressure
protein
enzyme
