Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Science and Technology of Food Industry》 2003-09
Add to Favorite Get Latest Update

Purification and characteristics of a amylase from malt.

Tian Yaping et al  
This paper focuses on the research of a β -amylase from malt. Purified first by ethanol precipitation then by gel filtration,the enzyme specific activity was increased from 389 U/mg to 1471 U/mg. The optimum temperature of the purified enzyme's was also 50℃ , but the optimum pH changed from 5.6 to 5.8. The analysis of the enzyme hydrolysate by HPLC showed that it contains small contents of glucose besides maltose, which showed that the enzyme system was pure.
【CateGory Index】: TS211
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved