Chinese Agricultural Science Bulletin ›› 2009, Vol. 25 ›› Issue (21): 107-109.
Special Issue: 生物技术； 食用菌； 食用菌
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Abstract: The laccase was extracted from fresh fruit bodies of Pleurotus eryngii. The laccase activity was determined by spectrophotometry. The experiment results showed that optimal pH and temperature of laccase were 3.0 and 45℃ respectively. Thermal stability and storage stability were higher. The activity was inhibited by Ca2+、Mn2+、Fe3+、Ag+ ,and was enhanced by Na+、k+、Mg2+、Cu2+、Pb2+、Zn2+.
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https://www.casb.org.cn/EN/Y2009/V25/I21/107
