玉米萌发过程中淀粉酶性质的研究  

Amylase Properties in Corn during Germination

作　　者：马永强[1] 韩春然[1] 方蕾[2] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]哈尔滨学院生命科学与化学学院,黑龙江哈尔滨150086

出　　处：《食品科学》2007年第11期294-297,共4页Food Science

基　　金：黑龙江省自然科学基金项目(C2004-16)

摘　　要：本实验研究了玉米萌发过程中各种因素对其中所含淀粉酶活力的影响,并研究了最佳萌发条件下,总淀粉酶、α-淀粉酶和β-淀粉酶活力的变化情况,通过SDS-PAGE凝胶电泳确定了α-淀粉酶和β-淀粉酶的分子量,以SephadexG-100色谱对两种酶进行了分离。结果表明,水分含量、温度、光照以及赤霉素等因素对玉米淀粉酶活力均有影响,在水分35%、温度30℃、赤霉素30mg/L和自然光照条件下萌发,玉米的淀粉酶活力最高;在萌发过程中,α-淀粉酶活力增加得比较缓慢,而且活力也大大低于β-淀粉酶,总淀粉酶和β-淀粉酶活力上升都比较迅速;β-淀粉酶的分子量为189.82×103D,α-淀粉酶的分子量为54.26×103D。Factors influencing the activity of amylase, the changes of total amylase, and the optimal germination conditions of α- amylase and β- amylase in corn were studied. The molecular weight of α- amylase and β- amylase were determined by SDS- PAGE, while α- amylase and β- amylase were separated by Sephadex G-100 chromatography column. The results showed that the amylase activity is affected by moisture content, temperature, light and gibberellin acid （GA）. The optimum activity of amylase was obtained in the following conditions： moisture content 35%, temperature 30℃, gibberellin acid 30 mg/L, and natural light radiation. During germination the activities of α- amylase increased slowly and much slower than that of β- amylase, while the activities of total amylase and β- amylase increase quickly respectively. The molecular weights of α- amylase and β-amylase are 189.82 × 10^3D and 54.26 × 10^3D, respectively.

关 键 词：玉米 萌发 淀粉酶 Α-淀粉酶 Β-淀粉酶 分子量 

分 类 号：TS201.2[轻工技术与工程—食品科学]