Abstract: The effects of substrate concentration, enzyme concentration, pH and temperature on the hydrolysis rate of wheat flour by α-amylase were analyzed. Based on this, the Michealis constant (Km) and maximum rate (Vm) were deduced by Lineweaver-Burk plotting and Wilkinson statistical method. Results showed that, under the optimal conditions of pH 6.0 and temperature 60 ℃, the Km and Vm were.2.940 mg/mL and 0.348 mg/(mL ·min), respectively. The Michaelis-Menten equation was v ＝----. The model-predicted values were consistent with the actually measured values from confirmation tests. At temperatures ranging from 30 to 60 ℃, an enzymatic kinetic equation was obtained as v＝---------[E]total[S].

Key words: α-amylase, wheat flour, enzymatic kinetics