%0 Journal Article
%T Stabilizers of horseradish peroxidase<br>辣根过氧化物酶的热稳定剂
%A Xinhuan Mao
%A Xiang Li
%A Shanshan Wang
%A Wenjing Zhang
%A Chengming Zeng
%A <br>毛新焕
%A 李响
%A 王姗姗
%A 张文静
%A 曾成鸣
%J 生物工程学报
%D 2009
%I 
%X Keeping an enzyme in its native form with high catalytic activity is of great significance. In the present study, thermal stabilizers of horseradish peroxidase (HRP) were screened. The results indicated that thermal stability of HRP was enhanced by magnesium sulphate and gelatin. A synergic effect of magnesium sulphate and gelatin was observed. In the presence of the stabilizer, the enzymatic activity of HRP remained 89% after kept for 80 h at 50oC and 57% for 90 days at room temperature. Thermal alteration...
%K horseradish peroxidase
%K stabilizers
%K Soret band spectra
%K intrinsic fluorescence
%K ANS fluorescence<br>辣根过氧化物酶
%K 稳定剂
%K Soret带吸收光谱
%K 内源荧光
%K ANS荧光
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=A66E90C274451689E69F6F0291467824&aid=1FEC45F84AA3B735CC30412BC1559764&yid=DE12191FBD62783C&vid=C5154311167311FE&iid=38B194292C032A66&sid=3BAAE0DA6093AC05&eid=AFB2C35009D5D191&journal_id=1000-3061&journal_name=生物工程学报&referenced_num=1&reference_num=10