CAJ | 학술논문

研究甘薯淀粉的α-淀粉酶酶解工艺及动力学。以葡萄糖释放率为考察指标，研究酶解时间、酶量、淀粉浓度、pH 值及酶解温度对α-淀粉酶酶解甘薯淀粉的影响，利用单因素和响应面法优化酶解工艺。通过 Lineweaver -Burk 和 Wilkinson 统计法求解米氏常数（Km ）和最大反应速度（Vm ），建立相应动力学模型。结果表明：α-淀粉酶酶解甘薯淀粉最优参数为：时间40 min，温度60℃，pH 5.0，酶量0.6 U ／mL 和淀粉质量浓度5 mg／mL，在此条件下，验证值为（50.676±0.294）％，n ＝5，RSD ＝0.519％。在 pH 6.0，50℃条件下，活化能（Ea）＝31.986 kJ／moL，Km ＝0.988 mg／mL，Vm ＝0.107 mg／（mL·min）。
연구감서정분적α-정분매매해공예급동역학。이포도당석방솔위고찰지표，연구매해시간、매량、정분농도、pH 치급매해온도대α-정분매매해감서정분적영향，이용단인소화향응면법우화매해공예。통과 Lineweaver -Burk 화 Wilkinson 통계법구해미씨상수（Km ）화최대반응속도（Vm ），건립상응동역학모형。결과표명：α-정분매매해감서정분최우삼수위：시간40 min，온도60℃，pH 5.0，매량0.6 U ／mL 화정분질량농도5 mg／mL，재차조건하，험증치위（50.676±0.294）％，n ＝5，RSD ＝0.519％。재 pH 6.0，50℃조건하，활화능（Ea）＝31.986 kJ／moL，Km ＝0.988 mg／mL，Vm ＝0.107 mg／（mL·min）。
To study enzymolysis technology of sweet potato starch and its kinetic modeling,the releasing rate of glucose was taken as an index,and the effects of hydrolysis time,enzyme adding amount,starch concentration,pH and hydrolysis temperature of enzymatic hydrolysis of sweet potato starch have been explored.Single experiment and response surface method have been applied to optimize enzymolysis.At the same time,Michaelis constant (Km), maximum velocity (Vm)and corresponding kinetic equation were also calculated by Lineweaver -Burk Plotting and Wilkinson Statistical Method.The results showed that the optimal enzymolysis parameters were 40 min,60 ℃,pH 5. 0,enzyme adding amount of 0.6 U /mL,and starch concentration of 5 mg/mL.On this conditions,verification value was ((50.676 ±0.294)%,n =5),RSD =0.519%.At pH 6.0 and 50 ℃,Ea =31.986 kJ/moL,Km and Vm were 0.988 mg/mL and 0.107 mg/(mL·min)respectively.