摘要
研究了耐高温α－淀粉酶的生产工艺，对发酵、提取等过程的工艺进行了革新，降低了生产成本，缩短发酵周期３０ｈ，高效回收了产品，提高了产品质量和档次，同时也对耐高温α－淀粉酶的酶学特性进行了全面的试验研究，为该酶在发酵。
We studied on the productive technology of heatstable amylase,reformed
technology of fermentation and extraction,reduced production costs,cut down fermentation period
about 30 hours,recovered products effectively,improved quality of product.At the same time,we
also studied the specialities of heatstable amylase by test and provided theoretical basis for its
application.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第4期18-20,共3页
Science and Technology of Food Industry
