粮油食品科技2012，Vol.20Issue(3)：36-38,45,4.
紫甘薯β-淀粉酶提取纯化及稳定性的研究
Study on extraction, purification and stability of β- amylase from purple sweet potato
高路1
作者信息
- 1. 沈阳师范大学职业技术学院,辽宁沈阳110034
- 折叠
摘要
Abstract
The stability of the β- amylase from purple sweet potato was researched. The results showed that the β- amylase had good thermal stability when the temperature was around 40 - 50℃. When pH 5.0 -7.0 the β-amylase was stable, which meant it had better acid stability than alkali stability.关键词
紫甘薯/β-淀粉酶/稳定性Key words
purple sweet potato/β- amylase/stability分类
化学化工引用本文复制引用
高路..紫甘薯β-淀粉酶提取纯化及稳定性的研究[J].粮油食品科技,2012,20(3):36-38,45,4.
