食品科学2011，Vol.32Issue(22)：25-31,7.
参薯粉浆酶法水解条件优化与动力学分析
Optimal Conditions and Kinetics of Enzymatic Hydrolysis of Lisbon Yam Flour
摘要
Abstract
The optimal conditions for the hydrolysis of Lisbon yam flour by thermostable α-amylase were investigated by one-factor-at-a-time and orthogonal array design methods in order to maximize total reducing sugar content in hydrolysates.Meanwhile,the hydrolysis process was analyzed kinetically.The best results of the hydrolysis were achieved after 50 min incubation of 40 mg/mL Lisbon yam flour and 0.07 mL/g thermostable α-amylase at 90 ℃ and pH 5.6,and the resulting total reducing sugar content in hydrolysates,Vm and Km were 52.95%,1.26 mg/（mL·min） and 80.84 mg/mL,respectively.关键词
参薯/还原糖/酶解反应/动力学Key words
Lisbon yam/reducing sugar/enzymatic reaction/kinetics分类
农业科技引用本文复制引用
李谊轩,黄广民..参薯粉浆酶法水解条件优化与动力学分析[J].食品科学,2011,32(22):25-31,7.基金项目
海口市重点科技项目 （）
