Kinetics of medium-temperature α-amylase hydrolyzed <i>Huai yam</i>powder  

作　　者：Juan Miao Yunchang Fan Jingjing Li Dexue Fu 

机构地区：[1]Department of Physics and Chemistry, Henan Polytechnic University, Jiaozuo 454000, China [2]Jiaozuo University, Jiaozuo 454000, China

出　　处：《Agricultural Sciences》2013年第9期5-11,共7页农业科学（英文）

摘　　要：In order to learn the enzymatic characteristics of Huai yam powder with medium-temperatureα-amylase, effects of substrate concentration,enzyme concentration, pH and temperature wereinvestigated. The Michealis-Menten equationwas used to fit the kinetics of the hydrolysis reaction. Experimental results indicate that maximum rate (Vm) is 3.1588 mg/mL·min under the condition of 70&#176;C, pH 7.0 and 0.0200 mg/mL of enzyme concentration. The Michealis constant (Km) is 6.6641 mg/mL. The kinetic model, including the factors such as substrate concentration, enzyme concentration and temperature, was established for the hydrolysis reaction under the temperature range from 40&#176;C - 70&#176;C.In order to learn the enzymatic characteristics of Huai yam powder with medium-temperatureα-amylase, effects of substrate concentration,enzyme concentration, pH and temperature wereinvestigated. The Michealis-Menten equationwas used to fit the kinetics of the hydrolysis reaction. Experimental results indicate that maximum rate (Vm) is 3.1588 mg/mL·min under the condition of 70&#176;C, pH 7.0 and 0.0200 mg/mL of enzyme concentration. The Michealis constant (Km) is 6.6641 mg/mL. The kinetic model, including the factors such as substrate concentration, enzyme concentration and temperature, was established for the hydrolysis reaction under the temperature range from 40&#176;C - 70&#176;C.

关 键 词：Huai YAM Medium-Temperature Α-AMYLASE Hydrolysis KINETICS 

分 类 号：O6[理学—化学]