| 绿豆芽淀粉酶的活性及应用 |
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| 引用本文： | 赵闻琪,周文,刘晓龙.绿豆芽淀粉酶的活性及应用[J].吉林林学院学报,2010(4):312-316. |
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| 作者姓名： | 赵闻琪 周文 刘晓龙 |
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| 作者单位： | 吉林市产品质量检验院,吉林吉林132001 |
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| 摘 要： | 目的测定绿豆芽生长不同时期酶的活性.方法采用正交试验设计方法,对影响绿豆芽淀粉酶活性测试的＂最适条件＂进行研究.结果绿豆芽在生发84 h左右,温度60℃,pH 5.0,底物体积质量20 g/L,酶体积质量0.5 g/L,底物与酶作用时间60 min时,淀粉酶活性最高.结论通过对绿豆芽生长的不同时期酶活性的研究,为进一步实现绿豆芽淀粉酶应用提供理论依据.
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| 关 键 词： | 绿豆芽 淀粉酶 酶活性 |
Application and Activities of the Amylase of Mung Bean Sprouts |
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| Authors: | ZHAO Wen-qi ZHOU Wen LIU Xiao-long |
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| Institution: | (Products Quality Supervision and Test Institute of Jilin City,Jilin 132001,China) |
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| Abstract: | Objective To determine the amylase activity of mung bean sprouts in different periods.Method The ＂optimum conditions＂ which impacted amylase activity of mung bean sprouts was studied by using orthogonal experimental design methods.Results The amylase activity of mung beans was highest in the conditions as sprouting 84 hours,temperature 60 ℃,pH 5.0,the substrate mass fraction 20 g/L,enzyme mass fraction 0.5 g/L,reaction time 60min.Conclusion The study of the amylase activity of mung bean sprouts in different periods can provide the theoretical basis for application of the amylase of mung beans sprouts. |
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| Keywords: | mung bean sprouts amylase enzyme activity |
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