FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (2): 125-128.

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Studies on Enzyme Properties of Heat-resisting α-amylase

 BI  Jin-Feng, DONG  Fu-Kui   

  1. 1.Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agricultural Nuclear Technology and Agro-Food Processing, MOA; 2.Vegetable Technology Popularize Station of Saihan District in Huhehaote City.
  • Online:2006-02-15 Published:2011-09-05

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Abstract: Heat-resisting α-amylase is a critical enzyme for producing maltose. Enzyme properties of two species of heat- resistingα-amylases were studied. The results were as follows: the heat-resisting ability for two species of enzymes was different, and there was an evident difference in enzyme activity. The optimum pH was 7.0, and the acid-resisting ability was poor. The activity of two kinds of enzymes could be enhanced when the concentration of Ca2+ was 7～9mmol/L in the enzyme solution.

Key words: heat-resisting &alpha, -amylase； property；