食品与发酵工业2011，Vol.37Issue(5)：181-185,5.
小麦与小麦芽阿魏酸酯酶酶活力的测定及其酶学性质研究
Determination and Characterisation of Feruloyl Esterase in Wheats and Malts
王丹 1郭萌萌 1杜金华1
作者信息
- 1. 山东农业大学食品与工程学院,山东泰安271018
- 折叠
摘要
Abstract
Taking ethylferulate as substrate, the optimal enzymatic hydrolysis conditions of feruloyl esterase were confirmed as hydrolysis time 100min, the volume ratio of enzymes and substrate 0.75 mL/mL, the pH value of extract 6.2. The study on the characteristic of feruloyl esterase exhibited that the optimal temperature was 60℃ , and it had a better thermal stability between 30 -35℃, remaining over 80% of enzyme activity after insulation; the optimal pH value was 5.0, and the destruction was relatively weaker, remaining over 80% of enzyme activity after insulation; The activity was inhibited by Cu2＋ , Zn2＋ , and strongly activated by EDTA. The activity of feruloyl esterase was determined for five kinds of wheats and malts, and it was found that all of the activity of the enzyme was raised after germination in which the increase of Yan 2415, Lu Mai 21 and Zheng Mai 004 was maximum.关键词
小麦芽/阿魏酸酯酶/阿魏酸乙酯/性质Key words
wheat malt/feruloyl esterase/ethylferulate/characteristic分类
轻工纺织引用本文复制引用
王丹,郭萌萌,杜金华..小麦与小麦芽阿魏酸酯酶酶活力的测定及其酶学性质研究[J].食品与发酵工业,2011,37(5):181-185,5.
