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《Jiangsu Journal of Agricultural Sciences》 2009-01
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Purification and Characteristics of β-amylase from Sweet Potato

LI Ying,ZHOU Jian-zhong,HUANG Kai-hong(Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Science,Nanjing 210014,China)  
This paper focused on the research of β-amylase from sweet potato.Purified first by ethanol precipitation then by gel filtration,the enzyme specific activity was increased from 287 U/mg to 2 054 U/mg.Thermal stability of the purified enzyme was good and the optimum temperature was 60℃,the optimum pH was 6.0.The activity of enzyme was stable within the range of pH 4.0-8.0.β-amylase was embedded in alginate and the embedded rate was 94%.178 g β-amylase products were made from one kilogram of fresh sweet potato,the activity of which reached 68 000 U/g.
【Fund】: 江苏省农业科学院科研基金项目(014061071111)
【CateGory Index】: S531
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