摘要
从绍兴黄酒麦曲中分离出产α-淀粉酶的菌株,利用分子鉴定手段,通过序列比对的方式确定其为米曲霉。采用离子交换色谱与凝胶过滤色谱,对绍兴黄酒麦曲中的α-淀粉酶以及利用米曲霉固体培养生产的α-淀粉酶进行了纯化,并对其基本酶学性质进行了研究,其结果基本一致。
A strain to produce a-amylase was isolated from wheat Qu of Shaoxing rice wine. It is identified as Aspergillus oryzae by molecular methods and sequence alignment. Ion-exchange chromatography and gel filtration chromatography were performed for purification of α-amylase from wheat Qu of Shaoxing rice wine and a-amylase produced by Aspergillus oryzae, moreover basic zymological characters of α-amylase were studied. The results were approximately in above two methods.
出处
《中国酿造》
CAS
北大核心
2007年第5期38-40,48,共4页
China Brewing
关键词
绍兴黄酒
麦曲
Α-淀粉酶
Shaoxing rice wine
wheat Qu
α-amylase
作者简介
王璐（1982-），女，江西景德镇人，硕士研究生；
陆健，教授，通讯作者，E-mail：jiu@syu．edu．cn。
