两种环糊精对α-淀粉酶活性稳定作用的研究

Investigation of Two Cyclodextrins in Stabilizing α-Amylase Activity

研究了β 环糊精 ( β CD)、羟丙基 β 环糊精 (HP β CD)对α 淀粉酶活性的影响 ,结果表明β CD能明显稳定α 淀粉酶活性 ,延长其储存时间 ( 4℃ )。而HP β CD能明显增加酶的荧光 ,说明其能更好地与芳香类氨基酸结合 ,但对酶的储存活性无明显延长作用。

The effect of β-Cyclodextrin (β-CD), hydroxypropyl-β-cyclodextion (HP-β-CD) on α-amylase activity were studied. The β-CD is a more effective stabilizer of α-amylase activity than HP-β-CD during storage at 4℃, while the HP-β-CD can enhance the enzyme fluorescence intensity greatly. ;