不同酶对淀粉的协同作用动力学研究  

Study on hydrolysis kinetics on starch with the synergy of the different mixed enzyme systems

作　　者：吕巧玲[1] 张兴[1] 谢逸萍[2] 马代夫[2] 辛婷[1] 蒋七熳[1] 付彦凯[1] 

机构地区：[1]中国矿业大学化工学院,江苏徐州221008 [2]江苏徐州农科院,江苏徐州221121

出　　处：《食品工业科技》2009年第6期156-158,163,共4页Science and Technology of Food Industry

基　　金：江苏省高技术项目(BG2007320);中国矿业大学科学基金项目(B011)

摘　　要：研究了不同α-淀粉酶和同一糖化酶的协同作用水解淀粉的动力学。在实验中,依据酶水解的还原糖出糖效果,对双酶协同体系的最佳反应条件及其动力学进行研究,结果发现,当底物浓度相同时,不同的α-淀粉酶于各自最佳条件下所反应产生的结果均与数学模型拟合基本吻合。The hydrolysis kinetics of starch, with different α-amylases and one glucoamylase simultaneously, was studied.In the study,the best conditions for their reaction kinetics were researched, based on reducing sugar of enzymatic hydrolysis.It was found that the trends of reducing sugar produced by different systems with the same concentration of starch, which were in their best conditions of the reaction, were basically consistent with the mathematical model.

关 键 词：Α-淀粉酶 糖化酶 协同作用 动力学 还原糖 

分 类 号：TS201.25[轻工技术与工程—食品科学]