糖化过程中α-淀粉酶酶解动力学的研究  

Research on Enzymatic Kinetics of a-amylase During Saccharifying Process

作　　者：张驰松[1] 袁永俊[1] 王健[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《酿酒》2007年第2期36-39,共4页Liquor Making

摘　　要：本研究目的是在不同的糖化条件下研究α-淀粉酶水解玉米淀粉的影响效果。通过改变糖化温度、糖化pH、糖化时间和糖化酶的添加量以及其他材料的添加诸如葡萄糖、CaCl2等,了解玉米淀粉的水解度和α-淀粉酶的相对酶活的变化趋势。同时通过数学模型的表征,反映出不同的糖化条件因子与糖化过程中α-淀粉酶相对酶活变化的关系。这些模型也表明了酶在这些不同的糖化条件下的稳定性。The effects of operating conditions on the enzymatic hydrnlysis of corp starch were investigated using a a-amylase. The degree of starch hydrnlysis（%） and residual a-amylase activity（%） were investigated versus process variables including pH, temperature, process time and some materials added such as glucose and CaCl2.Mathematical models depending on the operating conditions were also derived using the experimental data of residual starch concentration. Some models were tested for understanding enzyme stability during the hydrolysis.

关 键 词：玉米淀粉 酶的钝化 糖化条件的变化 数学模型 

分 类 号：TQ925.1[轻工技术与工程—发酵工程] TQ920.1