紫甘薯β-淀粉酶性质研究  

Research on the Characteristic of β-amylase from Purple Sweet Potato

作　　者：鄂巍[1] 李新华[1] 林琳[1] 张玉光[2] 

机构地区：[1]沈阳农业大学食品学院,沈阳110161 [2]沈阳农业大学园艺学院,沈阳110161

出　　处：《农业科技与装备》2008年第2期72-74,共3页Agricultural Science & Technology and Equipment

摘　　要：采用水溶剂法提取紫甘薯β-淀粉酶,并对β-淀粉酶的酶学性质进行了系统研究。结果表明:β-淀粉酶最佳反应温度为40℃,pH7.0;当温度为40～50℃、pH为5.0～7.0时,β-淀粉酶有较好的稳定性;Al3+、Zn2+、Cu2+、Fe3+对β-淀粉酶有抑制作用,Mg2+、Cd2+、Ca2+对β-淀粉酶有微弱的激活作用。β-amylase of purple sweet potato was extracted by water solvent method, and systematic and deep research on the characteristic of potato β-amylase was designed, the result showed that the optimum temperature and pH were 40 ℃ and 7.0, during 40～50 ℃ and pH was 5.0～7.0, the characteristic of β-amylase were stabilized. Al^3＋, Zn^2＋, Cu^2＋, Fe^3＋ showed a strong inhibitory effect on β-amylase activity and Mg^2＋, Cd^2＋, Ca^2＋ showed a weak activity effect on β-amylase activity.

关 键 词：农业品加工 紫甘薯 Β-淀粉酶 试验 特性 

分 类 号：TS23[轻工技术与工程—粮食、油脂及植物蛋白工程] Q814.9[轻工技术与工程—食品科学与工程]