小麦种子中α-淀粉酶酶学性质的研究  

Study on the Enzymology Character of α-Amylase From Wheat Seeds

作　　者：吴华涛[1] 李玥[1] 王亚丽[1] 

机构地区：[1]平顶山学院化学化工学院,河南平顶山467000

出　　处：《化工时刊》2008年第12期8-10,共3页Chemical Industry Times

摘　　要：测定了α-淀粉酶的活性并对淀粉酶的活性影响因素进行了讨论。对α-淀粉酶活性的测定是通过测定α-淀粉酶分解淀粉所得产物——麦芽糖的量来表示酶的活性。麦芽糖能将3,5-二硝基水杨酸还原成棕红色的氨基化合物(540 nm处有最大吸收峰),其颜色深浅与麦芽糖浓度成正比,利用分光光度法测定棕红色的氨基化合物吸光值,从而得到产物麦芽糖的量,来表示酶的活性。定性的分析了温度、pH值及激活剂和抑制剂对淀粉酶活性的影响。由此可得到酶活性的最适宜的温度和pH值,以及抑制剂的种类和用量。The amylase activity is measured based on measurement of the quantity of maltose through starch decomposition.Maltose reduces 3,5-dinitrosalicylic acid into reddish brown amino compounds.（the max absorbance peak at 540 nm）.The color of amino compounds have direct ratio maltose＇s consistence.Determining the absorbancy value of the reddish brown amino compounds by the spectrophotometry,to get quantity of maltose that shows the activity of amylase.The effect of temperature,pH and activator and inhibitor on the activity of amylase is discussed.Not only the optimum temperature and pH value,but also the kind and dosage of inhibitors are attained.

关 键 词：淀粉酶 温度 PH值 抑制剂 吸光度 

分 类 号：TS201.25[轻工技术与工程—食品科学]