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对从栖热菌中分离纯化的耐热乳糖酶进行酶动力学研究。方法：采用单因素试验方法，分别研究了温度、ｐＨ值、底物浓度对酶活性的影响。结果：该酶的最适温度为６０℃，最适ｐＨ为７．０，ｋｍ值为６３．９ ｍｍｏｌ／Ｌ。结论：该酶在工业生产低乳糖乳制品中具有一定意义。
Enzymatic kinetics of heat-resistant lactase isolated and purified from Thermus bacteria was studied. Methods: The effects of temperature, pH value and substrate concentration on enzyme activity were studied by single factor test. Results: The optimum temperature of the enzyme was 60 ℃, the optimum pH was 7.0 and the km value was 63.9 mmol / L. Conclusion: This enzyme has some significance in the industrial production of low lactose dairy products.