摘要
以鲢(Hypophthalmichthys molitrix)加工下脚料为原料,分离提纯其中的淀粉酶并对其部分性质进行了研究。结果表明经多级分离,得到了一种相对分子质量约2.15×104的淀粉酶,命名为SCIG1。SCIG1是鲢肠道淀粉酶的一种,酶活性的最适温度为30℃,最适pH5.5。
This experiment was to purify the amylase from silver carp intestine and study on some properties. The results suggested that an amylase named as SCIG1 was purified to homology. SCIG1 had relative molecular mass of 2. 15 × 10^4. The optimal temperature and pH value for amylase SCIG1 were determined to be 30 ℃ and pH 5.5.
出处
《淡水渔业》
CSCD
北大核心
2007年第3期34-36,共3页
Freshwater Fisheries
基金
福建省自然科学基金2006J0418