低温淀粉酶耐酸性能评估及其在制粒过程中的热稳定性研究  

Acid resistance evaluation and thermal stability during pelleting process of cold-active amylase

作　　者：祁营利 高研 刘金爱 吴勃 傅罗琴[3] 王则金[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]杭州保安康生物技术有限公司,浙江杭州310014 [3]浙江大学动物科学学院,浙江杭州310058

出　　处：《粮食与饲料工业》2016年第7期48-52,共5页Cereal & Feed Industry

摘　　要：研究了低温淀粉酶在不同pH值条件下的耐酸性能及其在饲料制粒前后的活性变化。试验结果为:低温淀粉酶经pH3.5、pH4.0、pH4.5、pH5.0的乙酸-乙酸钠缓冲液处理4h后,酶活保持率分别为92.5%、97.1%、97.9%和98.8%;在70℃和85℃制粒温度条件下,制粒30s,酶活保持率分别为93.4%和88.1%。研究结果表明,低温淀粉酶具有优良的耐酸性能,并具有良好的热稳定性,能抵御饲料制粒过程中的高温。To study the acid resistance and the thermal stability of cold-active amylase,the enzyme activity was estimated at different pH values and pelleting temperature.The results showed that treatment for 4hwith buffer solution of acetic acid and sodium acetate at pH3.5,pH 4.0,pH4.5and pH5.0,the enzyme activity retention rates of the cold-active amylase were92.5%,97.1%,97.9% and 98.8%,respectively;pelleting for 30 sat 70℃ and 85℃,the enzyme activity retention rates were93.4% and 88.1%,respectively.These results indicated that the cold-active amylase had good acid resistance and heat resistance,and could resist the high temperature in feed pelleting process.

关 键 词：低温淀粉酶 耐酸性能 饲料制粒 热稳定性 

分 类 号：S816[农业科学—饲料科学]