紫甘薯β-淀粉酶粗制品提取条件的优化  

Optimization of extraction conditions of crude β-amylase in purple sweet potato

作　　者：高路[1] 

机构地区：[1]沈阳师范大学职业技术学院,辽宁沈阳110034

出　　处：《粮食与饲料工业》2012年第9期25-28,共4页Cereal & Feed Industry

摘　　要：研究了利用磷酸缓冲溶液法提取紫甘薯β-淀粉酶的工艺条件。通过正交试验优化提取条件,结果表明,液料比为5∶1、提取液pH6.5、浸提温度为40℃、提取时间为1h时提取效果最佳。β-amyIase was extracted from purple sweet potato by using phosphate buffer solution as solvent. The main extracting factors affirmed by orthogonal experiment were liquid-solid ratio of 5 ： 1, pH6.5, extracting temperature of 40＂C ,and extracting time of 1 h.

关 键 词：紫甘薯 Β-淀粉酶 提取 

分 类 号：S531[农业科学—作物学] TS201.25[轻工技术与工程—食品科学]