摘要
耐高温α-淀粉酶是淀粉生产麦芽糖的关键酶。本文对两种耐高温α-淀粉酶的酶学性质进行了对比研究。结果表明:两种酶的耐高温能力差别较大,酶活差别明显;最适pH值均为7.0,耐酸性较差;当Ca2+浓度在7～9mmol/L时,酶活提高明显。
Heat-resisting α-amylase is a critical enzyme for producing maltose. Enzyme properties of two species of heatresisting α-amylases were studied. The results were as follows： the heat-resisting ability for two species of enzymes was different, and there was an evident difference in enzyme activity. The optimum pH was 7.0, and the acid-resisting ability was poor. The activity of two kinds of enzymes could be enhanced when the concentration of Ca^2＋ was 7 ~9mmol/L in the enzyme solution.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第2期125-128,共4页
Food Science
作者简介
毕金峰（1970-），男，副教授，博士后，主要从事食品化学与生物技术研究。
