[文献资料]3 Results and Discussion

Thecapacityofvariouscarbohydrate ined（Fig1）﹒ LyophilizationofPKaseinabsenceof lossof enzymaticactivityuponrehydration ﹒ Additionoftrehalose，lactose，sucroseorHAtoPKasepriorto freeze‐dryingpreventedthelossofPKaseact ﹒ 13%，20%，15%。The α‐helixcontentofthesamp ......