米曲霉1228产α-淀粉酶特性的研究  

Study on properties of α-amylase from aspergillus oryzae 1228

作　　者：刘晓蓉[1] 连晓蔚[1] 朱美娟[1] 

机构地区：[1]广东轻工职业技术学院食品系,广州510300

出　　处：《中国调味品》2009年第4期36-38,75,共4页China Condiment

摘　　要：对米曲霉1228产α-淀粉酶的特性及部分酶学性质进行了研究。结果表明,在发酵培养基中豆粕含量20%、NaCl浓度2%、初始pH6.6的条件下,采取3%的接种量,31℃培养108 h,此时的酶活最大。该酶的最适作用温度为55℃,最适pH为5.0,Ca2+对酶有激活作用,Fe2+、Fe3+、Mn2+、Ba2+和Cu2+对其有不同程度的抑制。The properties of a-amylase produced by Aspergillus oryzae 1228 were studied. The results showed that when in fermentation medium there were 20Y0 soybean cake and 2% NaCl, with initial pH 6.6, in 3% inoculating size, at 31 ℃ for 108h, the α-amylase activity was highest. The optimum temperature and pH for this enzyme were 55 ℃ and 5.0, respectively. Ca^2＋ stimulated α-amylase activity, while Fe^2＋ ,Fe^3＋ ,Mn^2＋ ,Ba^2＋ 和 Cu^2＋ inhibited its activity to some different extent.

关 键 词：米曲霉1228 Α-淀粉酶 酶活 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]