摘要
根据α-淀粉酶和糖化酶的性质设计了混合酶水解淀粉的试验,确定了糖化最佳条件为pH5.6,温度58℃,混合酶作用底物的最佳酶活比为α-淀粉酶:糖化酶=1:4,适宜的给酶量为1218 U/g～1827U/g(干淀粉)。
An experiment was designed for the hydrolysis of starch by the mixture of α-amylase and glucoamylase according to their properties. The optimal conditions for saccharification were determined as that the optimal addition amount of the enzyme mixture was 1,218-1,827 U per gram dry starch at 58℃ and pH 5.6, by which the activity mixture ratio of α-amylases and glucoamylase was 1：4.
出处
《中国酿造》
CAS
北大核心
2007年第2期23-26,共4页
China Brewing
基金
湖北省科技攻关计划重大项目(2004AA302A01)资助
武汉工业学院校级重大项目资助
关键词
Α-淀粉酶
糖化酶
水解
协同作用
α-amylase
glucoamylase
hydrolysis
synergistic effect
