摘要
经试验测定a-淀粉酶的最适反应温度为60℃,最适反应pH值为6.0,在此基础上对天然复方促进剂 (本课题组研制)的使用浓度展开研究,确定了其最适添加浓度为1.62×10-8g/mL,并较系统地考察和探讨了天然复方促进剂对a-淀粉酶活力和稳定性的影响。
The optimal conditions for activity of a-Amylase were determined, the temperature was 60℃ and pH was 6.0. The using concentration of natural compound accelerant was studied. The optimal concentration was 1.62×10-8g/mL. The effects of natural compound accelerant on activity and stability of a-Amylase were studied.
出处
《食品科技》
CAS
北大核心
2003年第7期74-77,共4页
Food Science and Technology
基金
北京市教委科研课题资助项目。
关键词
天然复方促进剂
α—淀粉酶
酶活
酶稳定性
a-Amylase
natural compound accelerant
enzyme activity
enzyme stability
