探讨磁化对α—淀粉酶活性及其稳定性的影响  

The affection of the magnetization on the activity and stability of α-amylase

作　　者：张雅芬[1] 田亚平[1] 华子安[1] 周楠迪[1] 

机构地区：[1]江南大学生物工程学院,江苏无锡214036

出　　处：《酿酒》2005年第2期34-35,共2页Liquor Making

摘　　要：在不同温度不同时间下探讨磁化对α—淀粉酶活性的影响 ,发现磁化 30min能使α—淀粉酶的活性提高 10 %左右 ,在 4 0℃、5 0℃、6 0℃下分别磁化一定时间 ,分析磁化酶与天然酶的相对残余酶活 ,证实磁化对α—淀粉酶确有激活作用 ,且能提高α—淀粉酶活的热稳定性。The affection of the magnetization on the activity of α-amylase on the conditions of different temperature is discussed in this paper. The results show as that magnetization can increase the activity of α-amylase. 〆-Amylase is magnetized at 40℃,50℃ and 60℃ respectively, then the relative residual activity of the crude enzymic hydrolysate and the enzymic hydrolysate after magnetization are analysed. The results show as that magnetization can not only activate 〆-amylase but improve its thermostability .The further research proves that the thermostability of the enzymic hydrolysate after magnetization is superior to that of the crude enzymic hydrolysate.

关 键 词：天然 不同时间 影响 Α-淀粉酶活性 激活作用 左右 活性 温度 磁化 定时 

分 类 号：TS202.3[轻工技术与工程—食品科学] S511[轻工技术与工程—食品科学与工程]