Improvement of phytase thermostability by using sorghum liquor wastes supplemented with starch

被引：12

作者：

Chen, CC

Hunag, CT

Cheng, KJ

机构：

[1] Natl Taiwan Univ, Dept Agr Chem, Taipei 10617, Taiwan

[2] Acad Sinica, Inst Bioagr Sci, Taipei 11529, Taiwan

来源：

BIOTECHNOLOGY LETTERS | 2001年 / 23卷 / 05期

关键词：

phytase; sorghum liquor wastes; starch; thermostability;

D O I：

10.1023/A:1005664420037

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

When a phytase solution, soluble starch, and sorghum liquor wastes were mixed at the ratio of 1:1:10 (v/w/w), the residual phytase activities after 30 min of treatment at 70 and 80 degreesC were respectively, about 90% and 18% of that at 37 degreesC. After 10 min treatment, the residual activity was 67% at 80 degreesC and 10% at 90 degreesC.

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收藏

页码：331 / 333

页数：3

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