酵母蔗糖酶酶学性质的研究  

Study on Enzymatic Properties of Sucrase in Beer Yeast

作　　者：邓林[1] 

机构地区：[1]四川工商职业技术学院,四川都江堰611830

出　　处：《四川食品与发酵》2008年第2期41-42,共2页Sichuan Food and Fermentation

摘　　要：本实验对啤酒酵母中蔗糖酶的酶学性质进行了初步的研究。结果表明:啤酒酵母蔗糖酶的最适pH为5.0,最适温度为35℃,Km和Vmax分别为0.057mol/L和4.79mg/(mL.min)。The enzymatic properties of sucrase in beer yeast was studied. The results showed the optimal conditions for the enzyme were as follows： temperature35℃, pH 5.0. Under such condition, Kin and Vmax were 0.057mol/L. and 4.79 mg/（mL.min）respectively.

关 键 词：蔗糖酶 啤酒酵母 酶学性质 

分 类 号：TS264[轻工技术与工程—发酵工程]