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Updated: May 13, 2026

Hydrophobic Salt-modified Nafion for Enzyme Immobilization and Stabilization
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作为食品加工酶固定化载体的一种新奇的奇托桑微球及其在核酸生产中的应用

Xiao-Yan Yin1, Rui-Fan Yang2, Zhong-Hua Yang1

  • 1Xingzhi College, Zhejiang Normal University, Jinhua 321100, China.

Food chemistry: X
|January 22, 2025
PubMed
概括

新型交联素微球 (CSM) 有效地固定了核酶P1 (NP1),提高了酶稳定性和可用于食品加工应用中的核酸生产的可重复使用性.

关键词:
酶不移动化酶不移动化食品加工酶是一种食品加工酶.核酶 P1 的作用.核酸的水解是核酸的水解.核酸是核酸中的一种.

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