Ca^(2+)、Na^+及液化工艺参数协同作用对耐高温α-淀粉酶的影响

Effect of Ca^(2+)、Na^+ and liquefaction parameters on the thermo stability of α-amylase

从提高酶活力和降低成本综合考虑,研究Na+、Ca2+子及液化温度和pH协同作用对耐高温α-淀粉酶的影响。以酶活力为指标,通过单因素和正交试验,优选出在Na+浓度60mg/kg,Ca2+浓度10mg/kg,温度90℃,pH 4.5条件下,相对酶活最高达到187%。

Considering the cost and enzyme activity,effect of Ca^2＋and Na^＋and liquefaction parameter on the thermo stability of α-amylase were studied.Using orthogonal designs L934,the optimal condition was obtained： 60mg/kg Na^＋,10mg/kg Ca^2＋,at 90℃,pH4.5.Under the above condition,the relative enzymatic activity was 187%.