| 白豆中α-淀粉酶抑制剂的提取及其酶学性质的研究 |
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| 引用本文： | 杨秀芳,吴明鑫,刘晓桓. 白豆中α-淀粉酶抑制剂的提取及其酶学性质的研究[J]. 应用化工, 2007, 36(8): 755-757 |
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| 作者姓名： | 杨秀芳 吴明鑫 刘晓桓 |
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| 作者单位： | 陕西科技大学,化学与化工学院,陕西,咸阳,712081 |
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| 基金项目： | 陕西科技大学校科研和教改项目 |
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| 摘 要： | 对白豆中的α-淀粉酶抑制剂进行了提取和酶学性质研究。以淀粉为底物,酶反应的最佳条件为:温度45℃,pH=6.0。该酶在酸性条件下稳定性较差,在pH 5~7时较稳定;在温度低于40℃时稳定,高于70℃时酶活性全部丧失;Fe2+,Co2+,Zn2+,Mn2+,Cu2+对α-淀粉酶抑制剂具有明显的抑制作用。
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| 关 键 词： | 白豆 α-淀粉酶抑制剂 提取 酶学性质 |
| 文章编号： | 1671-3206（2007）08-0755-03 |
| 修稿时间： | 2007-04-12 |
Study on extraction of α-amylase inhibitor from white-bean and its enzyme characteristics |
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| YANG Xiu-fang,WU Ming-xin,LIU Xiao-huan. Study on extraction of α-amylase inhibitor from white-bean and its enzyme characteristics[J]. Applied chemical industry, 2007, 36(8): 755-757 |
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| Authors: | YANG Xiu-fang WU Ming-xin LIU Xiao-huan |
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| Abstract: | α-Amylase was extracted from white-bean and characterized.The enzyme had optimal activity with starch at 45 ℃ and pH 6.0 and its stability in low pH was not good.pH 5～7,the enzyme was stable under 40 ℃,but was almost inactivated at 70 ℃.The enzyme was not affected by Fe2+,Co2+,Zn2+,Mn2+,Cu2+. |
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| Keywords: | white-bean α-amylase inhibitor extract enzyme characteristics |
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