大麦芽中淀粉酶系活力的测定及其作用特性.pdfVIP

236 2010， 协1.31， No. 15 ※Ë物γ.棉 眉目和l字 大麦f中淀粉酶系括力的测定及其作用特性 何艳克，胡飞 (华南理工大学轻工与食品学院，广东广州 510640) 摘要:采用BPNPG7 法、 PNP 1}-G3法和普鲁兰法分别测定大麦芽中品旋粉酶、 β· 槌粉酶和极限糊精酶活力， 探讨温庭和pH 值对大麦芽淀粉酶系活性的影响规律，并分析淀粉酶系的热稳定性及作用特性。结果表明:大麦 芽中 α，淀粉酶、 fJ- 榄粉酶和极限糊精酶的最适制度分别是70、 60C 和 55C ，最:Ìã pH 值分别为5.5 、 5.5 和 5; α幡淀粉酶然稳定性相对较高:乒旋粉酶在50C 和 55C 时能保持良好的热稳定性:极限糊精酶热稳定性相对较盘。 α. 搅粉酶、 β· 淀粉酶和极限糊精酶与水解体系还原糖含最ff一定的关系。 关键词:大麦芽:淀粉酶:活力:测定:特性 Activity Detemñnation and Charac阳istics of Malt Amyl制es E册 Yan-ke， HU Feì (College ofLight Indus衍yand Ft创xt Sciences, Sou伽 China University of T四hnology， Gu姐，gzhω51邸40， China) Abs优act: Theac由ities of alpha-amylase,beta:创nyl刷and limit dex创皿sein maltw即meas田ed by BPNPG7 method, PNP βG3 method and pullulan me伽吼respectively. Based on 恤investigation，由e influences of temper，抵ure and pH value on 阳 activity of the amylωes were discussed and their thermal stabilityωdhy缸。lysis perfonnance were analyzed. The results show时胁。μim刻reaction 阳n阳制re for malt alpha-amylase,beta-amylase 棚d limit dextrinase was 70， ω℃棚d55 C , and 阳optimal reaction pH v剧创were 5.5, 5.5 and 5,res阱叫vely. The thennal stability of也.e alpha翩翩ylase was bet阳也血也at of two other amylases. Malt beta-amylase could retain good thermal stability at 50C and 5SC. Comparatively, malt limit dextrinase had 萨Xlr thermal stab诅ity. In addition，由舰也ree amyla刷旭malt presented certain relati创始hips 恤阳eenac削，tieg at different reaction temperature and reducing sugar ωntent in hydrolysis sy阳m. Key words: malt: amylase; activity: determination: characteristics 中剧分类号: Q556 J证献标识码:A 文章编号: 1∞各6630(2010)15-0236-04