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Kinetics of medium-temperature α-amylase hydrolyzed <i>Huai yam</i> powder
Department of Physics and Chemistry, Henan Polytechnic University, Jiaozuo 454000, China
Department of Physics and Chemistry, Henan Polytechnic University, Jiaozuo 454000, China
Department of Physics and Chemistry, Henan Polytechnic University, Jiaozuo 454000, China
Jiaozuo University, Jiaozuo 454000, China
- 1 Department of Physics and Chemistry, Henan Polytechnic University, Jiaozuo 454000, China
- 2 Department of Physics and Chemistry, Henan Polytechnic University, Jiaozuo 454000, China
- 3 Department of Physics and Chemistry, Henan Polytechnic University, Jiaozuo 454000, China
- 4 Jiaozuo University, Jiaozuo 454000, China
Agricultural Sciences·Volume 04 (2013)·Pages 5–11·Published 26 September 2013·DOI10.4236/as.2013.49B002
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Abstract
In order to learn the enzymatic characteristics of Huai yam powder with medium-temperatureα-amylase, effects of substrate concentration,enzyme concentration, pH and temperature wereinvestigated. The Michealis-Menten equationwas used to fit the kinetics of the hydrolysis reaction. Experimental results indicate that maximum rate (V m ) is 3.1588 mg/mL·min under the condition of 70 ° C, pH 7.0 and 0.0200 mg/mL of enzyme concentration. The Michealis constant (K m ) is 6.6641 mg/mL. The kinetic model, including the factors such as substrate concentration, enzyme concentration and temperature, was established for the hydrolysis reaction under the temperature range from 40 ° C - 70 ° C.
KeywordsHuai YamMedium-Temperature α-AmylaseHydrolysisKinetics
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