甘薯β-淀粉酶的制备及性质研究

RESEARCH ON PREPARATION AND ENZYMIC PROPERTY OF SWEET POTATO βAMYLASE

为开发利用甘薯淀粉生产过程中的废水资源，在不影响甘薯淀粉提取率的条件下，采用高效吸附剂有效地从其中回收了甘薯β－淀粉酶．此法吸附剂用量少、成本低，１ｋｇ鲜薯可制备１１０ｇ酶制剂，每克酶活力达７万单位，总回收率在８０％以上．制备的β－淀粉酶在４０～５０℃下热稳定性好，最适ｐＨ范围６．０～６．５，最适反应温度５５℃，可溶性淀粉水解率５６．４％．应用于饴糖生产试验的结果表明，与用麦芽制备的饴糖相比，产品的组分及风味基本无差异．

In order to develop and use the waste water of starch extraction,High activity sweet potato βamylase product was prepared from it by means of high effective absorbent without affecting the starch production with less absorbent and low cost,one hundred and ten grams of βamylase product were made from one kilogram of fresh its activity reached 70 000 u/g sweet potato. The best acting temperature of the enzyme were 55℃,pH 6.0￣6.5. Compared with high quality maltose syrups the composition and flavor of the product are the same by using the βamylase as saccharification agent.