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Updated: May 5, 2026

Hydrophobic Salt-modified Nafion for Enzyme Immobilization and Stabilization
11:16

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Published on: July 11, 2012

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一个超稳定的,低盐适应蛋白酶从halophilic archaeon与潜在的应用在盐发酵食品

Jing Hou1, Qing-Ke Zhang1, Ruo-Yao Zhang1

  • 1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China.

Food research international (Ottawa, Ont.)
|July 26, 2024
PubMed
概括

一个新的盐耐受性蛋白酶,HlyAΔCTE,是从素A.开发出来的. 这种酶表现出异常的稳定性和增强的活性,对盐发酵食品工业显示出很大的前景.

关键词:
在C-终端的延伸.细胞外蛋白酶是一种细胞外蛋白酶.鱼鱼汁 鱼 鱼 鱼球菌 (Halococcus salifodinae) 是一种球菌.用盐发酵的食物.稳定的稳定性 稳定的稳定性

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