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《Journal of Engineering Thermophysics》 2003-04
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THE STUDY OF INFLUENCE OF REFRIGERATION AND CRYOPRESERVATION ON THE ENZYME ACTIVITY OF WHEAT ESTERASE

XIAO Jian-Jun HUA Ze-Zhao CHEN Er-Tong WANG Zhong-Hai ZHAO Xiao-Lei (Institute of Refrigeration and Cryogenics, Shanghai University of Science and Technology, Shanghai 200093, China)  
In order to investigate the feasibility of wheat esterase as the sense organ of the biosensor for the detection of pesticide residue, the changes of enzyme activity after preservation in room temperature (20℃), 4℃, and in liquid nitrogen (-196℃) were studied. The study indicated that when preserved in room temperature and 4℃, the enzyme activity of wheat esterase decreased rapidly; when preserved in liquid N2, it could keep at 97.5% after 8 days' preservation.
【Fund】: 国家自然科学基金;; 上海市农委资助项目(No.2001Ⅱ-4)
【CateGory Index】: S512.1
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