超声波对淀粉酶退浆工艺影响机理的探讨  

Study on the Mechanism of the Ultrasonic Wave Affecting the Desizing Process with the Amylase

作　　者：张峰[1] 王菊萍[1] 殷佳敏[1] 王燕妮[1] 

机构地区：[1]沙洲职业工学院,江苏张家港215600

出　　处：《沙洲职业工学院学报》2008年第3期7-11,共5页Journal of Shazhou Professional Institute of Technology

摘　　要：借助超声波预处理和未经超声波预处理淀粉酶活力测定结果的比较,以及在超声波条件下和常规条件下淀粉酶活力测定结果的比较,对超声波促进淀粉酶退浆工艺的可能机理进行了探讨,分析了超声波条件下影响淀粉酶活力的因素。In this paper, with the comparison of the amylase＇s activity, pretreated under the ultrasonic wave and non-pretreated, and the comparison of the amylase＇s activity, detected under the ultrasonic conditions and under the normal conditions, the possible mechanism of the ultrasonic wave affecting the speed of desizing process with amylase was discussed. And the factors that may affect the amylase＇s activity under the ultrasonic conditions were also discussed.

关 键 词：超声波 淀粉酶 退浆 机理 

分 类 号：TS101.8[轻工技术与工程—纺织工程]