摘要测定了不同条件下ａ－淀粉酶的活力，研究了耐高温ａ－淀粉酶在催化反应中的性能．This paper tests a-amylase living under different conditions, and studies its characteristic in catalyzing reaction.
7Taiwo K A, Balk O D. Effects of pre - treatments on the shrinkage and textural properties of fried sweet potatoes [ J ]. LWT - Food Science and Technology,2007,40:661 - 668.
8Rodriguez - Saona L E, Giusti M M, Wrolstad R E. Color and pigment stability of red radish and red - fleshed potato anthocyanins in juice model system [ J ]. Food Sci, 1999,64 : 451- 45.
9Tanyildizi M S, Ozer D Elibol M. Optimization of α - amyl- ase production by bacillus sp. using response surface methodology[ J]. Process Biochemistry, 2005,40:2291 - 2296.
10Ramesh MV,Lonsane B K. Characteristic and novel feather of thermostable a-amylase produced by Baclllus licheniformis M27 under Solid-state fermentation,Starch, 1990,42:233-238.
