温度和pH值对耐高温α-淀粉酶活力的影响  

Correlatcon between Characterizatcon of Thermostable α-Amylases,Temperature and pH

作　　者：林剑[1] 郑舒文[1] 孙利芹[1] 

机构地区：[1]烟台大学生物工程系,烟台264005

出　　处：《中国食品添加剂》2003年第5期65-67,53,共4页China Food Additives

摘　　要：本文系统的研究了温度、pH值和底物浓度对地衣芽孢杆菌HM - 3产生的耐高温α -淀粉酶酶活力的影响。研究结果表明 :地衣芽孢杆菌HM - 3耐高温α -淀粉酶的最适酶促反应温度为 :75℃ - 85℃之间 ,最适作用的pH值为 :6 .1- 7.0之间 ,该酶用于玉米淀粉的液化其最适底物浓度是 2 0 %～ 2 5 %。In this paper,the characterizations of thermostable α-amylases from HM-3 was studied.The results of experiments shown that the optimum the temperature and pH of the thermostable α_amylases was 80℃ and 6.60. At the condition of the temperature (80℃) and pH(6.60).Substrate concentration could effect on the rate of hydrolysis of corn starch. The highest rate of hydrolysis was observed at 20%～25% of substrate concentration.

关 键 词：温度 PH值 耐高温Α-淀粉酶 酶活力 底物浓度 

分 类 号：TS201.25[轻工技术与工程—食品科学] TS201.3[轻工技术与工程—食品科学与工程]