食品科学2012，Vol.33Issue(7)：96-100,5.
α-淀粉酶酶解小麦面粉动力学模型研究
Kinetic Modeling of Enzymatic Hydrolysis of Wheat Flour with α -Amylase
摘要
Abstract
The effects of substrate concentration, enzyme concentration, pH and temperature on the hydrolysis rate of wheat flour by α-amylase were analyzed. Based on this, the Michealis constant （Kin） and maximum rate （Vm） were deduced by Lineweaver-Burk plotting and Wilkinson statistical method. Results showed that, under the optimal conditions of pH 6.0 and temperature 60 ℃, the Km and Vm were.2.940 mg/mL and 0.348 mg/（mL-min）, respectively. The Michaelis-Menten equation was v=0.348[S]/2.940＋[s] The model-predicted values were 2.940 ＋ [S] consistent with the actually measured values from confirmation tests. At temperatures ranging from 30 to 60 ＂C, an enzymatic kinetic equation was obtained as v =v=0.2100exp（-3755.4IRT）/6.87exp（-2343IRT）＋[s][E]tota[S].关键词
α-淀粉酶/小麦面粉/酶解动力学Key words
α-amylase/wheat flour/enzymatic kinetics分类
生物科学引用本文复制引用
钟昔阳,杨积东,汤玉清,张淑芬,徐玉红,姜绍通..α-淀粉酶酶解小麦面粉动力学模型研究[J].食品科学,2012,33(7):96-100,5.基金项目
合肥工业大学博士专项基金项目 （）
国家大学生创新性实验计划项目 （）
