摘要
研究了超声波条件下α-淀粉酶对壳聚糖的降解情况。结果表明,超声功率为30W时,超声波能促进α-淀粉酶对壳聚糖的降解作用,并且超声波并未改变α-淀粉酶对壳聚糖作用的最适pH值和最适温度。超声波促进α-淀粉酶降解壳聚糖的机理可能是超声使溶液体系产生高频振荡作用,使酶和底物的接触频率大大增加,同时产物的释放也加快,从而使降解速度加快。
The effect of ultrasonic on hydrolysis for chitosan with α-Amylase was studied in this paper. It was shown that the enzymatic hydrolysis was accelerated by the ultrasonic with 30W, and the optimum pH and optimum temperature are same as the enzymatic hydrolysis without the ultrasonic. The possible mechanism of accelerating process was that the contact of enzyme with substrate increase, and the product was released sooner.
出处
《食品科技》
CAS
北大核心
2006年第10期74-77,共4页
Food Science and Technology
基金
广西青年科学基金资助项目(桂科青0447009)
