大麦芽中淀粉酶系活力的测定及其作用特性-食品科学.PDFVIP

236 2010, Vol. 31, No. 15 食品科学 ※生物工程 何艳克，胡 飞 (华南理工大学轻工与食品学院，广东 广州 510640) ：采用BPNPG7 法、PNP β-G3 法和普鲁兰法分别测定大麦芽中 α- 淀粉酶、 β- 淀粉酶和极限糊精酶活力， 探讨温度和 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、 β- 淀粉酶和极限糊精酶的最适温度分别是 70 、60 ℃和55 ℃，最适pH 值分别为 5.5 、5.5 和 5 ； α- 淀粉酶热稳定性相对较高； β- 淀粉酶在 50℃和55℃时能保持良好的热稳定性；极限糊精酶热稳定性相对较差。 α- 淀粉酶、 β- 淀粉酶和极限糊精酶与水解体系还原糖含量有一定的关系。 ：大麦芽；淀粉酶；活力；测定；特性 Activity Determination and Characteristics of Malt Amylases HE Yan-ke ，HU Fei (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract：The activities of alpha-amylase, beta-amylase and limit dextrinase in malt were measured by BPNPG7 method, PNP β-G3 method and pullulan method, respectively. Based on this investigation, the influences of temperature and pH value on the activity of the amylases were discussed and their thermal stability and hydrolysis performance were analyzed. The results showed the optimal reaction temperature for malt alpha-amylase, beta-amylase and limit dextrinase was 70, 60℃ and 55 ℃, and the optimal reaction pH values were 5.5, 5.5 and 5, respectively. The thermal stability of the alpha-amylase was better than that of two other amylases. Malt beta-amylase could retain good thermal stability at 50℃ and 55 ℃. Comparatively, malt limit dextrinase had poor thermal stability. In addition, these three amylases in malt presented certain relationships between activities at different reaction temperature and reducing sugar content in hydrolysis system. Key words ：malt ；amylase ；activity ；determination ；characteristics 中图分类号：Q556 文献标识码：A 文章编号：1002-6630(2010)15-0236-04 淀粉是啤酒酿造的重要成