现代食品科技2011，Vol.27Issue(12)：1454-1456,3.
大豆β-淀粉酶和大麦β-淀粉酶糖化特性的比较
Comparison of Enzymatic Properties of the Soybean β-amylase and Barley β-amylase
周春海1
作者信息
- 1. 广州双桥股份有限公司,广东广州510280
- 折叠
摘要
Abstract
In this paper, the activity of the soybean β-amylase and barley β-amylase were compared under the conditions of the existing saccharification for producing maltose. The impact of low pH and high temperature on the activity of the two enzymes were studied The results showed that 1.2 dosage of soybeanβ-amylase and 1 dosage of the barley β-amylase has the same maltose throughput, and the soybean β-amylase is more suitable for low pH and high temperature condition compared to soybean β-amylase.关键词
大豆β-淀粉酶/大麦β-淀粉酶/糖化能力Key words
soybean β-amylase/barleyβ-amylase/the content of the maltose引用本文复制引用
周春海..大豆β-淀粉酶和大麦β-淀粉酶糖化特性的比较[J].现代食品科技,2011,27(12):1454-1456,3.
