Compared with single solvent, suitable mixed solvent could improve solubility of fructose, increase enzyme activity and shorten reaction time.
与单一溶剂相比，在混合溶剂中反应，可提高果糖溶解度，增加酶活，缩短反应时间。
The existence of L-Cysteine resulted in prolonging the lag time of the enzyme reaction, while the steady-state rate of the enzyme activity decreased with the increase of concentration of L-Cysteine.
实验发现L-半胱氨酸对该酶有明显的抑制作用，它的作用可以导致马铃薯多酚氧化酶的酶促反应的迟滞时间延长，同时使稳态酶活力下降。
The result indicates that the enzyme reaction velocity tends towards steady state with the form of index attenuation or small damped vibration when reaction time is longer.
结果表明，当反应时间较大时，反应速度是以指数衰减或小阻尼振动的方式趋向稳态。
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