enzyme reaction rate method 酶反应速率法
The rate of an enzyme catalyzed reaction increases with temperature.
酶催化反应的速度随温度而增加。
The existence of L-Cysteine resulted in prolonging the lag time of the enzyme reaction, while the steady-state rate of the enzyme activity decreased with the increase of concentration of L-Cysteine.
实验发现L-半胱氨酸对该酶有明显的抑制作用，它的作用可以导致马铃薯多酚氧化酶的酶促反应的迟滞时间延长，同时使稳态酶活力下降。
The peak current is proportional to square root of scan rate, which indicated that the procedure is controlled by diffusion. The dynamic mechanism of the enzyme catalyzed reaction was discussed.
电极的峰电流与扫描速度的平方根成正比，电极上的传质过程受扩散控制，对酶催化反应的动力学机制进行了探讨。
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