Ca^(2+)对双酶法水解玉米淀粉的影响  

Effect of Ca^(2+) on maize starch-hydrolysis catalyzed by double enzymes

作　　者：张剑[1] 田辉[1] 周婷[1] 王丽[1] 张开诚[1] 

机构地区：[1]武汉工业学院化学与环境工程系,湖北武汉430023

出　　处：《中国酿造》2008年第6期31-33,共3页China Brewing

基　　金：湖北省自然科学基金项目(2006ABA264);湖北省教育厅项目资助(D2005118004;2008B027)

摘　　要：考察了α-淀粉酶和β-淀粉酶的酶学性质,探讨了Ca2+/淀粉于50℃和pH4.5的条件下的β-淀粉酶热稳定性。研究表明,向可溶性淀粉溶液中添加30mmol/LCa2+,能大大提高β-淀粉酶的活性和稳定性;而液化过程中的外加Ca2+盐可使还原性糖的生成量略有提高。双酶法(α-淀粉酶和β-淀粉酶)水解玉米淀粉液的对照实验显示,向底物中加一定量的钙盐,可以获得更多的可发酵性还原糖。The enzymology characteristics of α-amylase and β-amylase were investigated in this paper. The thermal stability of β-amylase in fluenced by Ca^2＋/starch was studied under pH 4.5 at 50℃. The results showed that activity and thermostability of β-amylases were greatly improved by addition of 30 mmol/L Ca^2＋ to soluble starch solution, whereas the formation of reducing sugar was slightly increased by the addition of Ca^2＋ during liquidification. In the control test of maize starch-hydrolysis catalyzed by double enzymes （α-amylase and β-amylase）, it was indicated that more fermentable reducing sugar could be available through the addition of Ca^2＋ to substrate.

关 键 词：Α-淀粉酶 Β-淀粉酶 CA^2+ 催化效率 

分 类 号：Q55[生物学—生物化学]