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超聲波對(duì)糖化酶酶解作用的影響
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農(nóng)業(yè)部“948”項(xiàng)目（2011G83）,、陜西省科技攻關(guān)資助項(xiàng)目（2011K17-05-01）和西北農(nóng)林科技大學(xué)基本科研業(yè)務(wù)費(fèi)科技創(chuàng)新專項(xiàng)（QN2011136）


Effect of Ultrasonic on Enzymolysis for Glucoamylase
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    摘要:

    以液化后的紅薯汁為原料,，通過(guò)單因素及正交試驗(yàn)探討了超聲波功率,、頻率,、酶解溫度及加酶量4個(gè)因素對(duì)糖化酶酶解作用,，優(yōu)化出最佳超聲波促進(jìn)糖化酶酶解作用參數(shù)為：超聲波功率420 ,、頻率45 Hz,、酶解溫度65℃和加酶量150 /g,，在此條件下還原糖含量達(dá)到1.41 g/mL,，比無(wú)超聲波促進(jìn)作用下的還原糖含量增加了24.8%,。

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    The sweet potato liquefaction juice was used as raw material. Ultrasound was employed in the processing of glucoamylase enzymatic digestion. The influence of ultrasonic power, frequency, enzymolysis temperature and enzyme dosage on glucoamylase enzymolysis reaction were studied by using single factor experiment and orthogonal test. The optimum condition of glucoamylase enzymolysis reaction was obtained. Research results indicated that, under the optimal conditions of ultrasonic power of 420 W, frequency of 45 kHz, enzymolysis temperature of 65℃ and enzyme dosage of 150 U/g, the reducing sugar content arrived to 1.541mg/mL, which increased by 24.78% compared with control. 

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高振鵬,岳田利,袁亞宏,寧龍,周鄭坤,李昭.超聲波對(duì)糖化酶酶解作用的影響[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2012,43(10):138-142. Gao Zhenpeng, Yue Tianli, Yuan Yahong, Ning Long, Zhou Zhengkun, Li Zhao. Effect of Ultrasonic on Enzymolysis for Glucoamylase[J]. Transactions of the Chinese Society for Agricultural Machinery,2012,43(10):138-142.

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  • 在線發(fā)布日期: 2012-10-19
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