两种淀粉酶的酶学性质及应用研究  

Enzymatic properties of two kinds of amylases and their applications

作　　者：毕金峰[1] 

机构地区：[1]中国农业科学院农产品加工研究所,农业部农业核技术与农产品加工重点实验室,北京100094

出　　处：《农业工程学报》2005年第z1期238-241,共4页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：研究了两种耐高温α-淀粉酶和两种真菌α-淀粉酶的酶学性质,确定了最佳酶反应条件。将其应用于淀粉糖生产中,以30%的玉米淀粉为原料,用进口耐高温α-淀粉酶水解至还原糖含量为16.5%,再用日本真菌α-淀粉酶在最佳条件下反应21h,可得到含纯麦芽糖31.1%、葡萄糖1.7%、糊精2.7%的高麦芽糖浆。Optimum enzymes and their reaction conditions were determined after enzymatic properties of two kinds of thermostable α-amylases and two kinds of fungal-α-amylases had been studied. 30% maize starch was hydrolyzed by imported thermostable α-amylase and content of deoxidize sugar was 16.5% lastly, then 31.1% high purity maltose syrups which contained 1.7% glucose and 2.7% dextrin were obtained by Japanese fungal-α-amylase after reaction for 21 h under optimum conditions.

关 键 词：耐高温Α-淀粉酶 真菌Α-淀粉酶 生产 高麦芽糖浆 

分 类 号：TS201.2+5[轻工技术与工程—食品科学]