摘要
对Bacillus subtilis UN13所产生的α-淀粉酶酶学性质进行初步研究。结果表明：该酶是一种中温酸性α-淀粉酶；其最适温度为50℃，在40-60℃范围内稳定性较好；最适pH为5．5，在pH值为5．0～7．5范围内较稳定；Ca^2＋和Mn^2＋对该酶有激活作用，Cu^2＋，Zn^2＋，K^＋和EDTA则抑制该酶的活性；动力学研究表明该酶的Km值为1．7039mg／mL，Vmax值为3．1615mg／min·mL。
Enzymatic propert of α-amylase from the producing strain Bacillus subtilis UN13 has been studied in this article. The result shows the α-Amylase is a novel acid--stable α-amylase. Its optimum temperature is 50 ℃, and the optimum pH value is 5.5. It has strong stability in the range from 40 ℃ to 60 ℃ and pH value from 5.0 to 7.5. The α-amylase was activated by Ca^2＋ , Mn^2＋, but inhibited by Cu^2＋, Zn^2＋, K^＋ and EDTA . Its Km and Vmax to soluble starch is 1. 7039 mg/mL and 3. 1615 mg/min·mL.
出处
《中国调味品》
CAS
北大核心
2009年第12期64-66,69,共4页
China Condiment
