白豆中α-淀粉酶抑制剂的提取及其酶学性质的研究  

Study on extraction of α-amylase inhibitor from white-bean and its enzyme characteristics

作　　者：杨秀芳[1] 吴明鑫[1] 刘晓桓[1] 

机构地区：[1]陕西科技大学化学与化工学院,陕西咸阳712081

出　　处：《应用化工》2007年第8期755-757,共3页Applied Chemical Industry

基　　金：陕西科技大学自然科学基金资助项目(ZX04-11)

摘　　要：对白豆中的α-淀粉酶抑制剂进行了提取和酶学性质研究。以淀粉为底物,酶反应的最佳条件为：温度45℃,pH=6.0。该酶在酸性条件下稳定性较差,在pH 5-7时较稳定;在温度低于40℃时稳定,高于70℃时酶活性全部丧失;Fe^2＋,Co^2＋,Zn^2＋,Mn^2＋,Cu^2＋对α-淀粉酶抑制剂具有明显的抑制作用。α-Amylase was extracted from white-bean and characterized. The enzyme had optimal activity with starch at 45 ℃ and pH 6.0 and its stability in low pH was not good. pH 5 - 7, the enzyme was stable under 40 ℃ ,but was almost inactivated at 70 ℃. The enzyme was not affected by Fe^2＋ , Co^2＋ , Zn^2＋ , Mn2 ＋ , Cu2 ＋.

关 键 词：白豆 Α-淀粉酶抑制剂 提取 酶学性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]