生化方法高效提取黄豆粉中β-淀粉酶  

Biochemical approaches of increasing extraction productivity of β-Amylase from soybean powder

作　　者：张剑[1,2] 李睿[3] 张开诚[1] 张选民[1] 周晓荣[1] 

机构地区：[1]武汉工业学院化学与环境工程学院,湖北武汉430023 [2]湖北省农产品加工工程技术研究中心,湖北武汉430023 [3]武汉工业学院生物与制药工程学院,湖北武汉430023

出　　处：《中国酿造》2010年第7期143-145,共3页China Brewing

基　　金：湖北省教育厅科学计划研究项目(B20081801)

摘　　要：研究了黄豆粉中β-淀粉酶的提取工艺条件。分别讨论了外加盐、表面活性剂、还原剂等对黄豆粉中β-淀粉酶提取量的影响。并通过正交试验进一步优化了提取条件。即:料水比1∶10,外加1 mol/L NaCl,0.2%(w/v)烷基醇酰胺和0.5%(w/v)Na2SO3,于50℃和pH 6.5提取0.5h,β-淀粉酶的提取量为34.78U/mL,与未使用任何添加剂的对照提取效果(26.80U/mL)相比,产量提高29.8%。The extraction conditions of β-amylase from soybean powder were investigated. The effects of salts, surfactants and reducing reagents on extraction efficiency of β-amylases from soybean powder were discussed. The extraction conditions were optimized by orthogonal test as follows： ratio of powder to water 1：10, adding 1 mol/L NaCl, 0.2% （w/v） alkylolamide and 0.5% （w/v）Na2SO3, 0.5 h extraction at 50℃ and pH 6.5. The β-amylase yield was 34.78 U/mL, which was 29.8% higher than that extracted without any additives （26.80 U/mL）.

关 键 词：Β-淀粉酶 黄豆粉 提取 酶活力 

分 类 号：Q556[生物学—生物化学]