摘要
主要研究了麦芽根中 5 ' 磷酸二酯酶的提取方法。采用细度 40目的原料 ,通过正交试验确定最佳提取工艺为 :加水 6倍 ,pH5 .0 ,在 4℃条件下浸提 2 0h后 5′ 磷酸二酯酶活力达到 1 6 0u/mL。不同浸提液种类、浓度、添加无机盐皆对酶活有影响 ,加入纤维素酶、果胶酶、Viscozyme对麦芽根破壁具有协同作用。
The methods of 5'-phosphodiesterase extraction from malt root were studied in this paper. The best extracting conditions were determined by orthogonal experiment with the size of raw material particle 40: adding water which was 6 times the amount of the malt root, pH5.0, 5'-phosphodiesterase of 160u/mL was obtained at 4℃ after 20 hours. The enzyme activities were affected by adding various kinds and concentrations buffer ,inorganic salts so did. The addition with cellulase, hemicellulase and Viscozyme showed that they had synergistic effect on improving extraction rate. Crude enzyme powder could be prepared after ultra-filtration.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2002年第6期5-8,共4页
Food and Fermentation Industries
基金
教育部骨干教师计划资助项目 (No .教技司 990 6 5 )
