alpha-amylase inhibition and inactivation in barley malt during cold starch hydrolysis

被引:38
作者
Hill, GA
Macdonald, DG
Lang, X
机构
[1] Department of Chemical Engineering, University of Saskatchewan, Saskatoon, Sask. S7N 5C9
基金
加拿大自然科学与工程研究理事会;
关键词
Glucose; Enzyme; Sugar; Hydrolysis; Starch;
D O I
10.1023/A:1018457030575
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
alpha-Amylase from barley malt decayed at a rate of 1.1% h(-1) at 45 degrees C and this decay rate was greatly accelerated at 55 degrees C. Glucose and maltose inhibited the catalytic actions of both bacterial and barley a-amylase in the same manner during the hydrolysis of starch granules. The catalytic activity dropped exponentially as these sugars increased up to 400 g/L; with about 50% activity at 100 g/L. Equations are presented to model both time decay of the enzyme and the inhibition effect of the sugars.
引用
收藏
页码:1139 / 1141
页数:3
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