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主要研究了麦芽根中 5 ’ 磷酸二酯酶的提取方法。采用细度 40目的原料 ,通过正交试验确定最佳提取工艺为 :加水 6倍 ,pH5 .0 ,在 4℃条件下浸提 2 0h后 5′ 磷酸二酯酶活力达到 1 6 0u/mL。不同浸提液种类、浓度、添加无机盐皆对酶活有影响 ,加入纤维素酶、果胶酶、Viscozyme对麦芽根破壁具有协同作用。酶液经超滤浓缩可制备得率较高的粗酶粉
Mainly studied the malt root 5 ’phosphodiesterase extraction method. The optimum extraction process was determined by orthogonal experiment with the raw material of 40 mesh fineness: 6 times water, pH5.0, and the activity of 5 ’phosphodiesterase reached 160u / mL after 20 h extraction at 4 ℃. Different extract types, concentrations and inorganic salts all have an effect on enzyme activity. Adding cellulase, pectinase and Viscozyme have a synergistic effect on malt root breaking. The enzyme solution was concentrated by ultrafiltration can be prepared by a higher yield of crude enzyme powder