The Impurified Enzyme Properties of Alpha-transglucosidase

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (2): 75-78.

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The Impurified Enzyme Properties of Alpha-transglucosidase

BI Jin-Feng, WEI Bao-Dong

1.Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences Key Laboratory of Agricultural Nuclear Technology and Agro-Food Processing of MOA;2.College of Food Science, Shenyang Agricultural University

Online:2005-02-15 Published:2011-09-19

Abstract

Abstract: There was a high isomaltooligosaccharide concentration in reaction solution after a period of catalytic reaction by impurified enzyme of α-transglucosidase. The optimum pH value and temperature of the impurified enzyme were 5.0 and 55℃ respectively. The effect of different metal ions on enzyme activity was different. The results of orthogonal experiment showed that the optimum catalytic reaction conditions were pH 5.15, 55℃ and 3h(reaction time).

Key words: α-transglucosidase, coarse enzyme, property

BI Jin-Feng, WEI Bao-Dong. The Impurified Enzyme Properties of Alpha-transglucosidase[J]. FOOD SCIENCE, 2005, 26(2): 75-78 https://doi.org/

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The Impurified Enzyme Properties of Alpha-transglucosidase

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