两种淀粉酶的酶学性质及应用研究

Enzymatic properties of two kinds of amylases and their applications

摘要: 研究了两种耐高温α-淀粉酶和两种真菌α-淀粉酶的酶学性质，确定了最佳酶反应条件。将其应用于淀粉糖生产中，以30%的玉米淀粉为原料，用进口耐高温α-淀粉酶水解至还原糖含量为16.5%，再用日本真菌α-淀粉酶在最佳条件下反应21 h，可得到含纯麦芽糖31.1%、葡萄糖1.7%、糊精2.7%的高麦芽糖浆。

Abstract: Optimum enzymes and their reaction conditions were determined after enzymatic properties of two kinds of thermostable α-amylases and two kinds of fungal-α-amylases had been studied. 30% maize starch was hydrolyzed by imported thermostable α-amylase and content of deoxidize sugar was 16.5% lastly, then 31.1% high purity maltose syrups which contained 1.7% glucose and 2.7% dextrin were obtained by Japanese fungal-α-amylase after reaction for 21 h under optimum conditions.