天津工业大学学报2012，Vol.31Issue(2)：43-46,4.
超声波对液体α-淀粉酶酶学活性的影响
Effect of ultrasonic treatment on enzyme activity of liquid α-amylase
摘要
Abstract
The enzyme activity of liquid a-amylase treated by ultrasonic is discussed hy using iodine and starch chromatom-etry. The effects of ultrasonic power, ultrasonic time, pH value of enzyme solution, standing time by ultrasonic treatment, temperature on enzyme activity of liquid o-amylase are studied, and the optimum technological conditions for liquid a-amylase are determined. Then pure cotton indigo jeans are desized under the optimum technological conditions. The results show that the proper ultrasonic treatment could enhance the enzyme activity of liquid a-amylase. The ultrasonic wave on the enzyme desizing of jeans can increase about 10.2% desizing percentage than enzyme desizing.关键词
α-淀粉酶/超声波/酶学活性/牛仔布/退浆Key words
a-amylase/ ultrasonic/ enzyme activity/ denim/ desizing分类
轻工纺织引用本文复制引用
石文奇,易长海,甘厚磊,田磊,李月..超声波对液体α-淀粉酶酶学活性的影响[J].天津工业大学学报,2012,31(2):43-46,4.基金项目
广东省科技厅资助项目(2011B010100012) （2011B010100012）
