食品科学 ›› 2005, Vol. 26 ›› Issue (5): 119-122.
• 基础研究 • 上一篇 下一篇
陈波, 李大力, 杨树林
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CHEN Bo, LI Da-Li, YANG Shu-Lin
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摘要: 从土壤中筛选得到一产酸性α-淀粉酶的野生青霉菌株,对其所产酸性α-淀粉酶进行分离纯化,该酶反应的最适pH值为4.4,最适温度为60℃,分子量约为85kD。薄层层析结果表明该酶水解淀粉生成糊精和多种低聚糖。
关键词: 青霉, 酸性&alpha, -淀粉酶, 纯化
Abstract: A strain of acidα-amylase producing fungi was isolated from soil. It was identified as Penicillium. The optimum temperature of acidα-amylase 60℃ and the optimum pH 4.4. The molecular weight of the purified acid α-amylase was about 85kD. The results of thin-layer chromatography demonstrated that the products from starch catalyzed by the enzyme were oligosaccharide and dextrin. This enzyme should be classified as anα-amylase.
Key words: Penicillium, acidα-amylase, purification
陈波, 李大力, 杨树林. 酸性α-淀粉酶生产菌株的筛选和酶的纯化及酶的性质研究[J]. 食品科学, 2005, 26(5): 119-122.
CHEN Bo, LI Da-Li, YANG Shu-Lin. Isolation of Acidα-Amylase Producing Strain and Purification and Characterization of Acidα-Amylase[J]. FOOD SCIENCE, 2005, 26(5): 119-122.
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