游离酶

与游离酶相比，其最适作用温度范围、pH值范围均比游离酶范围宽；

Compared with the free enzyme , it showed a wider range of reaction temperature and PH value .

在最佳固定化条件下制得的固定化酶与游离酶相比，固定化酶的pH稳定性、操作稳定性和储藏稳定性都有了较大改善，有利于木瓜蛋白酶的重复使用。

Under the optimum immobilization conditions , the pH , operational and storage stabilities of immobilized enzyme are greatly improved compared to the free enzyme , which was beneficial to the reuse and storage of immobilized enzyme .

固定化后的乳糖酶的pH，热稳定性都较游离酶有明显提高。

Compared with free enzyme , the pH and thermal stability of immobilized lactase were increased .

C了+、、山2+、M扩作用游离酶和固定化酶后，游离酶活性有不同程度的降低，而固定化酶活性有显著提高。

After dealed with Cu2 + , Mn2 + Mg2 + , the activity of free enzyme decreased but the activity of immobilized enzyme increased strikingly .

该固定化酶与游离酶相比，可在较宽的pH范围保持高酶活。

Compared with free penicillin amidase , the immobilized enzyme had good operative stability and was applicable over a wide pH range .

对比游离酶，这种固定化酶在不同pH和温度环境下的酶活稳定性较高。

The relative activities of the immobilized GLS were measured in different pH and temperatures conditions and compared with the same enzyme in solution .

与游离酶相比，固定化GUS的适宜反应温度和适宜pH发生偏移。

Compared with the free GUS , the optimal reaction temperature and pH was shifted notably after encapsulation .

与游离酶相比，固定化酶反应的pH值和温度范围更宽，其稳定性得到了明显改善。

Compared with free laccase , the immobilized laccase had a better thermostability , and also had a broader range of pH value and temperature in which the enzymatic catalysis displayed .

利用海藻酸钙凝胶球的包埋作用制备固定化蔗糖酶，并对其性质进行了初步研究，结果表明，游离酶被固定化后，最适pH值为4.0，最适温度为60℃。

The properties of sucrase , immobilized in calcium alginate beads , were primarily studied . The results indicated that the optimum pH and temperature were 4.3 and 60 ℃ respectively for immobilized sucrase .

经分光光度法分析表明这种固定化POD丝素膜的最适pH值范围较游离酶宽，为pH7.0～8.0；

Optimum pH range of the activity of the POD-immobilized fibroin membrane . being at pH7 . 0-8 . 0 , was widened in comparison with the case of free enzyme .

以MEEP配合物为载体，分别对淀粉酶和漆树漆酶进行固定化，比较了固定化酶和游离酶的性能。

The enzymes such as amylase and rhus laccase were immobilized on the complexes of MEEP respectively .

保温20min后，固定化酶活性保留7%，游离酶活性几乎完全丧失。

During 20 minutes , 7 % of the activity of immobilized enzyme was reserved but almost all the activity of free enzyme lost .

与游离酶相比，其热稳定性有了大幅度地提高，50℃条件下固定化酶的半衰期估算在2500min以上，而游离酶的半衰期只有80min左右。

This immobilized papain showed greatly improved thermostability and pH stability compared to its native free enzyme .

本文以工业树脂为载体对ALDC进行固定化研究，通过单因素和正交试验确定了固定化ALDC的最优条件，研究了固定化酶和游离酶的基本酶学性质。

The optimal conditions of enzyme immobilization were mainly investigated by the single factor and the orthogonal experiments . The basic enzymatic properties of immobilized ALDC and free enzyme were researched .

本文首次报道用电子显微术观察兔肌甘油醛-3-磷酸脱氢酶（GAPDH）晶体及游离酶分子的结果，并进行了光学衍射分析和光学滤波处理。

This paper shows the results of electron microscopic examination of the crystals and free molecules of glyceraldehyde-3-phosphate dehydrogenase ( GAPDH ) from rabbit muscle . The electron micrographs were analysed by optical diffraction and treated by optical filtering .

与天然植酸酶相比，表面展示酶对温度更为敏感，但与Y.lipolytica中表达的游离酶相比，温度稳定性提高。

The phytase displayed on the cell surface was found little more sensitive to temperature as compared with the native enzyme and more stable than recombinant phytase secreted into the medium .

本试验使用游离酶法、固定化酶法提取玉米中总黄酮，得率分别为2.82%、2.46%。

The extraction yields were 2.82 % and 2.46 % respectively .

这与游离酶的降解策略有差别。

These were different from degradation strategy with the dissociate enzymes .

固定化酶在4℃冰箱内的贮存稳定性与游离酶相比稍有增强。

The storage stability in 4 ℃ refrigerator was improved after immobilization .

另外，固定化酶与游离酶相比，稳定性和可操作性都有较大的提高。

In addition , stability and maneuverability immobilization enzyme are prior to free enzyme .

研究了载酶量以及活性、固定化酶的稳定性等并与游离酶做对比。

The Quantity , the activity and the stability of the immobilized enzyme was studied .

与游离酶相比，固定化酶显示了优异的热稳定性和重复使用性。

The immobilized lipase exhibited excellent thermal stability and reusability in comparison with free enzyme .

实验还表明，固定化酶提高了游离酶的贮藏稳定性。

The experiments also showed that the immobilized xylanase had better storage stability than free xylanase .

结果表明：理想条件下，固定化酶的活性相当于游离酶活性的75%。

The results showed that with optimal conditions , immobilized enzyme had 75 % vigor of crude enzyme .

比较了游离酶和固定化酶的热稳定性和储存稳定性，结果表明，固定化酶的热稳定性和储存稳定性远远好于游离酶。

The results indicated that the immobilized enzyme had higher thermal and storage stability than the free enzyme .

通过实验研究表明，固定化酶的稳定性明显高于游离酶。

Experimental studies have shown that the stability of the immobilized enzyme was significantly higher than the free enzyme .

最适作用温度70℃，较游离酶高30℃；

Optimum operating temperature was 70 ℃ for immobilized amylase which was 30 ℃ higher than that of free amylase .

通过比较游离酶与固定化酶的最适温度和热稳定性等性质，研究了固定化酶的重复使用率。

Optimum temperature , thermal stabilities of immobilized enzyme were compared with the free enzyme . The immobilized enzyme were reused .

mL-1.min-1。最优条件下，固定化酶活力为游离酶活力的80%，制备的固定化酶可以重复连续利用3次。

Immobilized enzyme vigor was 80 % of dissociated enzyme in optimal conditions . Immobilized enzyme could be used 3 times continually .

探讨了木瓜蛋白酶的最佳固定化条件，并在优化条件下制备出了高活性、性能好的固定化酶且其催化活性与游离酶相比不受显著影响。

On the microspheres papains were immobilized as the optimum conditions and the immobilized enzymes of high activity and excellent properties were obtained .