酶在合适的条件下催化物质反应时间久了,会出现催化效率下降的现象,称为酶的钝化。
... deactivation 释义：钝化,失活,减活化作用,灭活 enzyme inactivation 释义：酶钝化,酶失活 passivation 释义：钝化(作用) ...
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酶钝化作用 enzymic inactivation
钝化酶 modified enzyme ; Modifying enzyme
氨基糖苷钝化酶 aminoglycoside modifying enzyme
产生钝化酶 modifying enzyme
酶的热钝化 heat inactivation of enzyme
氨基糖苷类钝化酶 Aminoglycoside-modified enzyme ; carbepenems
氨基糖甙类钝化酶 aminoghycoside-modified eczymes
和氨基糖苷钝化酶类 aminoglycoside modifying enzymes ; AMES
利福霉素钝化酶 rifamycin sv-inactivation enzyme
韭菜样本用微波炉加热处理，使酶钝化消除含硫基质干扰，然后用乙腈提取、逆固相分散净化，用反相高效液相色谱-二极管阵列检测器检测。
Then the pretreated samples were extracted with acetonitrile, further cleaned up by reverse solid phase dispersion, and analyzed by reversed phase HPLC with diode array detector (DAD).
但由于米糠中含有解脂酶，如果钝化处理不及时或者米糠保存温度较高，米糠中脂肪酸解过程加速。
Lipase could lead the oil hydrolyzed if the rice bran not passivated in time especially in the high temperature, which in order to increase the acid value of RBO.
当然，食品热处理的理论根据之一就是使食品中的酶变性和钝化，从而使食品不再继续受到酶的作用。
Of course, one basis for heat processing is to denature and inactivate enzymes so that the food is not subjected to continuing enzymes activity.
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