β-淀粉酶超滤纯化技术研究  

Purification of β-Amylase from the Sweet Potato by Ultra-filtration Technology

作　　者：贾彦杰[1] 蒋萌蒙[1] 张冠群[1] 孙瑞林[1] 

机构地区：[1]河南农业职业学院食品工程系,郑州451450

出　　处：《食品工业》2016年第8期53-56,共4页The Food Industry

摘　　要：甘薯淀粉生产中会产生大量的废水,其中含有大量β-淀粉酶。采用超滤技术对废液中的β-淀粉酶进行纯化,研究了超滤系统几个主要参数对膜通量的影响。研究结果表明:操作压力0.14 MPa,操作温度20℃,操作时间40min,料液p H 7.0,截留分子量为50 k Da,在此条件下,酶活纯化倍数5.6倍,酶活回收率78%,纯化效果较佳。Potato starch＇ production would produce large quantities of waste water,contains a lot of organic substances,such as β-amylase.β-Amylase from waste water were purified by ultra-filtration technology.How those major ultra-filtration-system parameters affecting the membrane flux were studied.It had showed that the ultra-filtration operating pressure was 0.14 MPa,operating temperature was 20 ℃,operating time was 40 min,p H of the feed solution was 7.0,and molecular weight cutoff was 50 k Da.Under these conditions,the degree of enzyme activity purification was 5.6-fold,the recovery of enzyme activity was 78%,the purification was better.

关 键 词：Β-淀粉酶 超滤 纯化 

分 类 号：TS201.25[轻工技术与工程—食品科学]