摘要
小麦α-淀粉酶的研究,已有一些报道,但对α-粉酶稳定性的研究较少。Bertoft等研究大麦α-淀粉酶时,麦芽浆经70℃处理却得到一种热敏感的同工酶。笔者认为这预示着麦芽浆中存在着α-淀粉酶的的重要稳定因子,经多方面对照研究表明,淀粉是其中一个重要的稳定因子。
In tihs paper, wheat α-amylases and their heat stability of the isoenzymes are compared.It is found that the activity of wheat α-amylases decreases slightly after the treatment at 70℃ for 15min during the extracting, but the stability of the enzymes increases obviously.The results indicate that starch is an important factor for the stability of α-amylases.
出处
《陕西师大学报（自然科学版）》
CSCD
1989年第3期92-94,共3页
Journal of Shaanxi Normal University(Natural Science Edition)
