淀粉酶的性质和分类

淀粉酶是能催化淀粉水解转化的一群酶的总称.在食品工业和淀粉糖工业中被广泛利用,国内外对淀粉酶的研究已取得很大的进展.本文着重对淀粉酶的性质和分类进行综述.根据水解淀粉分子的糖苷键的类型,提出将淀粉酶分成三类,即仅作用于1,4-α-D一葡糖苷键的淀粉酶:仅用作于1,6-α-D-葡糖苷键的淀粉酶;作用于1,4-α-D-葡糖苷键又作用于1,6——α—D-葡糖苷键的淀粉酶.

THE CLASSIFICATION AND PROPERTIES OF AMYLASES

Amylase is a general term for a group of amylases that are capable of catalyzing the hydrolysis and conversion of starches.And amylases have been widely used in the food industry and starch sugar industry. Besides, researches on it have made considerable progress both at home and abroad. This essay mainly summarizes the classification and properties of amylases. Based on the type of hydrolysing gluccsidic bonds, it suggests that the group amylases fall into three groups as follows:The aroylases only acting on the 1,4-c-D-glucosidic bonds; the amylases only acting on the 1,6-c-D-glucosidic bonds; the amylases acting on both thel,4-c-D-glucosidic bonds and the 1,6-a-D-glucosidic bonds.