The preliminary study on the enzyme properties of strain ws-6 indicate that the optimal pH for the enzyme is 5.0, the optimal temperature is 50℃, the optimal concentration of substrate is 0.6%, the optimal time for reaction is 20 min.
对菌株ws-6的酶学性质进行初步研究表明:酶反应的最适pH值为5.0,最适温度为50℃,最适底物浓度为0.6%,最适反应时间为20min。
参考来源 - 青贮饲料中产纤维素酶细菌的筛选、发酵和产酶条件优化及酶学性质初探·2,447,543篇论文数据，部分数据来源于NoteExpress
Some of the enzyme properties were reported.
对酶的一般性质作了初步的研究。
The present disclosure provides ketoreductase enzymes having improved properties as compared to a naturally occurring wild-type ketoreductase enzyme.
与天然存在的野生型酮还原酶相比，本公开提供了具有改善的性质的酮还原酶。
In-this paper are discussed the effects of dose, dose rate, storage temperature, death time and enzyme survivors on the properties of porcine xenografts.
本文讨论了辐照医用猪皮在制备过程中，剂量、剂量率、贮藏温度、死亡时间和存活酶对其性能的影响。
应用推荐