Kinetics of medium-temperature α-amylase hydrolyzed <i>Huai yam</i>powder

• 作者: Dexue Fu Jingjing Li Juan Miao Yunchang Fan
• 来源期刊: 农业科学(英文)
• 学科: 化学
• 关键词: Huai YAM Medium-Temperature Α-AMYLASE Hydrolysis KINETICS
• 年，卷（期）: nykxyw_2013,（9）
• 页码范围: 5-11
• 页数: 7页
• 分类号: O6

摘要

In order to learn the enzymatic characteristics of Huai yam powder with medium-temperatureα-amylase, effects of substrate concentration,enzyme concentration, pH and temperature wereinvestigated. The Michealis-Menten equationwas used to fit the kinetics of the hydrolysis reaction. Experimental results indicate that maximum rate (Vm) is 3.1588 mg/mL·min under the condition of 70°C, pH 7.0 and 0.0200 mg/mL of enzyme concentration. The Michealis constant (Km) is 6.6641 mg/mL. The kinetic model, including the factors such as substrate concentration, enzyme concentration and temperature, was established for the hydrolysis reaction under the temperature range from 40°C - 70°C.