胰蛋白酶的提取纯化及酶学性质的研究
Cereal & Food Industry(2013)
Abstract
选用新鲜猪胰脏,经破碎、酸化、过滤、盐析等步骤后制得粗酶液,将粗酶液分离纯化得纯胰蛋白酶,研究了pH值、温度、吸光值对胰蛋白酶的酶学性质的影响,进而得出胰蛋白的酶学性质和最适的生理活性。
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Key words
trypsin,enzymatic properties,biological activity
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