淀粉酶活力测定及性质研究佟玥姗(东北农业大学,生命科学学院,生物科学,黑龙江省,哈尔滨市,150030)摘要:本文以小麦为原料进行试验,分别采用凝胶扩散法,3,5—二硝基水杨酸比色法测定小麦α—淀粉酶活性和总酶活性
首先,制作麦芽糖标准曲线,提取淀粉酶粗酶液,从温度、PH、激活剂及抑制剂对淀粉酶活性的影响
然后,通过剩余淀粉的含量判断淀粉酶水解效果,淀粉遇碘变蓝,颜色越深,淀粉含量高,淀粉酶活性越低
结果表明,40℃时酶活性最佳,PH=5
6是淀粉酶最适温度,氯离子是淀粉酶的激活剂,铜离子是淀粉酶的抑制剂
Takingwheatasrawmaterialtotestandgeldiffusionmethodwereusedrespectively,3,5-2nitrosalicylicacidcolorimetricmethodtodeterminethewheata-amylaseactivityandtotalenzymeactivity
First,theproductionofmaltosestandardcurve,extractingamylasethickenzymefluid,fromtemperature,PH,theinfluenceofactivatorandinhibitorontheamylaseactivity
Then,bythecontentofresidualstarchamylasehydrolysiseffect,starchiodineblueincolor,highstarchcontent,thelowertheamylaseactivity
Theresultsshowedthattheactivityof40best,PH=5
6istheoptimumtemperatureforamylase,chlorideionisth