食品专业英语课件.pptVIP

Part 2 食品科技英语的阅读 Heat-stable bacterial α-amylases from, e. g., B. licheniformis (地衣芽孢杆菌), has a temperature optimum between 90 and 105. However, this optimal depends on the pH, the concentration of calcium ions, and the substrate concentration. Lesson 5 Microbial Enzymes 热稳定性的细菌α-淀粉酶，如来源于地衣芽孢杆菌的α-淀粉酶，最适温度在90-105℃范围。然而，这个最适温度取决于pH、钙离子浓度和底物浓度。 译文 Para.6 Part 2 食品科技英语的阅读 A typical reaction is carried out on a 30% starch suspension at pH 7.0 and 103-105 for 7-11 min in the presence of 70mg/l of calcium. The enzyme is inactivated by lowering the pH 3.5-4.5 and the temperature to 80-90 for a period of 5-30min. Lesson 5 Microbial Enzymes 典型的反应是将 30%淀粉悬浮液在pH7.0,钙离子浓度70mg/l条件下，于103-105℃保持7-11分钟。将pH降到3.5-4.5，在80-90℃下保持5-30分钟，酶失去活性。 译文 Para.6 Part 2 食品科技英语的阅读 Bacterial α-amylases are generally stabilized with calcium ions; some types are also activated by sodium chloride. Indeed, amylases freed from calcium by electrodialysis or complex formation are inactive. Heavy metals such as copper, iron, or mercury inhibit enzyme activity. Lesson 5 Microbial Enzymes 细菌α-淀粉酶一般情况下对钙离子稳定，有些α-淀粉酶可以利用NaCl来激活。实际上，用电渗析或形成络合物的方法除去钙后，淀粉酶就失活了。重金属如铜、铁和汞可抑制酶的活性。 译文 Para.7 Part 2 食品科技英语的阅读 The breakdown of starch yields dextrins. For instance, hydrolysis of potato starch by standard bacterial α-amylases gives the following dextrin spectrum: G1 (glucose) 5%, G2 (maltose) 7%, G3 (maltotriose) 13%, G4 (maltotetraose) 4%, G5 (maltopentaose) 16%, G6 (maltohexaose) 22%, higher dextrins 33%. Lesson 5 Microbial Enzymes 淀粉断裂可产生糊精。例如，用标准的细菌α-淀粉酶来水解土豆淀粉得到如下糊精谱：G1 (葡萄糖) 5%， G2 (麦芽糖) 7%， G3 (麦芽三糖)，G4 (麦芽四糖) 4%， G5 (麦芽五糖) 16%，G6 (麦芽六糖) 22%，更高糊精33%。 译文 Para.7 Part 2 食品科技英语的阅读 α-Amylases from fungi are obtained from Aspergillus niger (黑曲霉) or A. oryzae (米曲霉). They are less resistant to heat than bacterial α-amylases and are inactivated before starch gelatinizes. This is important in the making of bread and biscuits. The followi