α-淀粉酶的性质及应用  

PROPERTIES AND APPLICATIONS OF α-AMYLASE

作　　者：罗志刚[1] 杨景峰[1] 罗发兴[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品研究与开发》2007年第8期163-167,共5页Food Research and Development

基　　金：广东省科技攻关(2005B20401006);广东省自然科学博士启动基金(5300170);广东省粤港招标项目(2005A20302003);华南理工大学自然科学基金(E5051040)

摘　　要：α-淀粉酶广泛分布于动物、植物和微生物中,能水解淀粉产生糊精、麦芽糖、低聚糖和葡萄糖等,是工业生产中应用最为广泛的酶制剂之一。目前,α-淀粉酶已广泛应用于变性淀粉及淀粉糖、焙烤工业、啤酒酿造、酒精工业、发酵以及纺织等许多行业。对α-淀粉酶性质及其应用进行了相关综述。α-amylases are universally distributed throughout the animal, plant and microbial kingdoms.They can hydrolyse starch molecules to give diverse products including dextrins and progressively smaller polymers composed of glucose units,α-amylases are one of the most popular and important form of industrial amylases. These enzymes are applied in baking industry, the processing of starch, fermentation, brewing industry, textile and paper industries. The present review highlights the properties and applications of α-Amylases.

关 键 词：Α-淀粉酶 性质 应用 

分 类 号：Q814[生物学—生物工程]