摘要
对紫甘薯β-淀粉酶的稳定性进行了研究。结果表明紫甘薯β-淀粉酶在40～50℃有较好的热稳定性;在pH 5.0～7.0时有较好的稳定性,该酶对酸的耐受性相对较强而对碱的耐受性较弱。
The stability of the β- amylase from purple sweet potato was researched. The results showed that the β- amylase had good thermal stability when the temperature was around 40 - 50℃. When pH 5.0 -7.0 the β-amylase was stable, which meant it had better acid stability than alkali stability.
出处
《粮油食品科技》
北大核心
2012年第3期36-38,45,共4页
Science and Technology of Cereals,Oils and Foods
关键词
紫甘薯
Β-淀粉酶
稳定性
purple sweet potato
β- amylase
stability
