作　　者： ; ; ;

机构地区： 山东农业大学食品科学与工程学院

出　　处： 《食品与发酵工业》 2011年第5期181-185,共5页

摘　　要： 以阿魏酸乙酯作为底物,确定了阿魏酸酯酶的酶解工艺条件:酶解时间100 min;酶液与底物的体积比为0.75;提取液pH值6.2。针对阿魏酸酯酶酶学性质的研究表明:最适温度60℃,30～35℃范围内热稳定性较强,保温60 min后其活力可保持在80%以上;最适反应pH值5.0,在pH值5.0～5.6范围内对阿魏酸酯酶的破坏力相对较小,保温60 min其活力仍可保持在80%以上;Cu2+和Zn2+对阿魏酸酯酶有强烈的抑制作用,而ED-TA则对其有明显的促进作用。对5种小麦及其麦芽的阿魏酸酯酶酶活力进行测定:麦芽中的阿魏酸酯酶酶活均高于小麦,其中以烟2415、鲁麦21、郑麦004变化较大。 Taking ethylferulate as substrate, the optimal enzymatic hydrolysis conditions of feruloyl esterase were confirmed as hydrolysis time 100min, the volume ratio of enzymes and substrate 0.75 mL/mL, the pH value of extract 6.2. The study on the characteristic of feruloyl esterase exhibited that the optimal temperature was 60℃ , and it had a better thermal stability between 30 -35℃, remaining over 80% of enzyme activity after insulation; the optimal pH value was 5.0, and the destruction was relatively weaker, remaining over 80% of enzyme activity after insulation; The activity was inhibited by Cu2＋ , Zn2＋ , and strongly activated by EDTA. The activity of feruloyl esterase was determined for five kinds of wheats and malts, and it was found that all of the activity of the enzyme was raised after germination in which the increase of Yan 2415, Lu Mai 21 and Zheng Mai 004 was maximum.

关 键 词： 小麦芽 阿魏酸酯酶 阿魏酸乙酯 性质

领　　域： [轻工技术与工程] [轻工技术与工程]