鲜食玉米淀粉脱分支酶活性测定方法的建立  

Establishment Method for Detection Starch Debranching Enzyme Activity of Fresh Maize

作　　者：王浩[1] 何煜[1] 代立刚[1] 刘景圣[1] 李昊[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,小麦和玉米深加工国家工程实验室,长春130118

出　　处：《食品工业》2013年第10期166-169,共4页The Food Industry

基　　金：国家自然科学基金项目(31171760)

摘　　要：建立一种测定鲜食玉米淀粉脱分支酶活性的方法。以鲜食玉米作为原料提取粗酶液,支链淀粉反应的底物,试验确定了提取缓冲液及pH,酶添加量,反应温度,采用分光光度法通过测定反应生成的还原糖的量,算出酶活力。在该条件下可以得到较为明显的淀粉脱分支酶活性变化曲线。试验建立的鲜食玉米淀粉脱分支酶活性测定方法简便可行,易于操作,数据重复性好,可用于鲜食玉米淀粉脱分支酶活性变化的测定。Establishment method for determining starch debranching enzyme acti（,ity. Use fresh maize as material and extracted crude enzyme, amyloptetin as substrate, this test definited extraction buffer and pH, enzyme dosage, reaction temperature. To calculate the enzyme activity through determination of the amount of reduced sugar by UV speetrophotometry. Get preferable distincet curve of starch debranching enzyme activity under this condion. The method is simple and feasible, handle easily and good repeatability can be used to detection for change of starch debranching enzyme activity of fresh maize.

关 键 词：鲜食玉米 淀粉脱分支酶 温度 

分 类 号：TS237[轻工技术与工程—粮食、油脂及植物蛋白工程]