電子レンジによる酵素活性の変化について

DOI Web Site

書誌事項

タイトル別名
  • Effect of Heating by Electronic Range on the Activation of Enzymes
  • デンシ レンジ ニ ヨル コウソ カッセイ ノ ヘンカ ニ ツイテ

この論文をさがす

説明

In order to study the effect of heating by electronic range on the activation of enzymes, apueous solutions of β-amylase, protease and lipase were heated in an electronic range and in a double boiler respectively for certain minutes at 40, 50, 60, and 70°C. Comparisons were made afterwards between the activities of the enzymes obtained by the two heating methods.<BR>The results showed that both β-amylase and protease were inactivated to the same extent by both heat treatments, while lipase heated in the range showed higher activity than that of the one treated in the double boiler. It is interesting to note that the activation by heating is detected at 50°C in the case of the electronic range, but not in the case of the double boiler.

収録刊行物

  • 家政学雑誌

    家政学雑誌 23 (7), 460-463, 1972

    一般社団法人 日本家政学会

詳細情報 詳細情報について

問題の指摘

ページトップへ