曲霉菌酶学性质的研究。
碱性脂肪酶产生条件及酶学性质的研究。
Studies on Production Conditions and Enzymatic Properties of Alkaline Lipase by Alcaligenes sp.
采用菊粉酶活力测定的方法研究了酵母菌c 10所产菊粉酶的酶学性质。
The enzymatic properties of inulinase produced by yeast C10 were investigated with assays of inulinase activity.
近年来，对葡萄糖淀粉酶的研究在酶学性质、结构组成、结构-功能关系等方面取得了长足的进展。
A great effort has been made until now on the research such as enzymatic property, structure, structure-function relationship and so on.
研究纳豆菌固体发酵产纳豆激酶的工艺及其部分酶学性质。
Study on the technologies and some enzyme property of Natto-kinase produced from the solid fermentation of soybean residue was conducted.
综述了微生物菊粉酶基因结构、酶学性质、发酵生产与应用等方面研究的最新进展。
It was reviewed that new progresses of gene structure, enzymology, fermentation and application studies on microorganism inulinase.
重组普鲁兰酶粗酶的酶学和应用性质研究。
Studying on properties of the crude recombinant pullulanase.
本论文进行了低温果胶酶产生菌的筛选，并对菌种的产酶条件，低温果胶酶的酶学性质，分离纯化及动力学常数进行了研究。
Screened of strain producing cold adapted pectinase and studied on the condition of producing enzyme, characterization of cold adapted pectinase, purification and kinetic constant in this paper.
大蒜功能性风味物质的提取得率与蒜氨酸酶的活性调控有密切联系，因此首先围绕大蒜蒜氨酸酶的酶学性质展开研究具有十分重要的现实意义。
The outputs of volatile aroma components of garlic bulbs essential oil highly depends on the activity of alliinase, so it's of great significance to study its properties.
对活性大豆粉、单甘酯及脂肪氧合酶对面粉流变学性质及馒头品质影响进行了比较研究。
A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread.
本论文对该菌株进行紫外诱变，筛选高产菌株，并研究其产亚硝酸盐还原酶的条件，所产亚硝酸盐还原酶的酶学性质和稳定性。
Effects of florfenicol on the activities of nitrate reductase, nitrite reductase and alkaline phosphatase in marine sediment were studied in laboratory by simulation experiment.
以活化丝素为载体，采用共价交联法固定木瓜蛋白酶，研究了丝素固定化木瓜蛋白酶的酶学性质。
Study on the Digestibility of Protein of Feeds with Enzyme by a Pepsin-Pancreatin in Vitro Method;
以活化丝素为载体，采用共价交联法固定木瓜蛋白酶，研究了丝素固定化木瓜蛋白酶的酶学性质。
Study on the Digestibility of Protein of Feeds with Enzyme by a Pepsin-Pancreatin in Vitro Method;
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