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《Agricultural Science & Technology and Equipment》 2008-02
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Research on the Characteristic of β-amylase from Purple Sweet Potato

E Wei1,LI Xin-hua1,LIN Lin1,ZHANG Yu-guang2 (1. College of Food Science,Shenyang Agricultural University,Shenyang 110161,China) 2. College of Horticulture,Shenyang Agricultural University,Shenyang 110161,China)  
β-amylase of purple sweet potato was extracted by water solvent method,and systematic and deep research on the characteristic of potato β-amylase was designed,the result showed that the optimum temperature and pH were 40 ℃ and 7.0,during 40~50 ℃ and pH was 5.0~7.0,the characteristic of β-amylase were stabilized. Al3+,Zn2+,Cu2+,Fe3+ showed a strong inhibitory effect on β-amylase activity and Mg2+,Cd2+,Ca2+ showed a weak activity effect on β-amylase activity.
【CateGory Index】: TS201.2
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