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Title: Recovery study on aspergillus oryzae α-amylaseby tea polyphenols and effects on the properties of α-amylase
Other Title: 茶多酚對米曲霉α-淀粉酶的回收及其特性的影響
Authors: Huang, HH
Huang, XB
Liang, HH 
Issue Date: 2002
Source: 食品科学 (Food science), 2002, v. 23, no. 7, p. 30-33
Abstract: To assess the effects of tea polyphen ols(TP)on the properties of α-amylase extracted from Aspergillus Oryzae.α-amylase from Aspergillus Oryzae was complexed with TP extracted from green tea.Bernfeild method was adopted to analyze the activities of free α-amylase and TP complexed α-amylase under various temperatures, pH values and substrate concentrations. It was found that TP were haze-active and showed no inhibitory effect on the α-amylase. By complex and sedimentati on, the maximum recovery of the α-amylase activity reached about 71% at 0.3% TP concentrations. The optimum temperatures for the α-amylase were changed from 30~50℃ to 60~70℃, pHvalue from 3.0~8.0 to 5.0~6.0 and the Km value of the α-amylase complexed with TP from 0.18% to 1.03% the substrate concentration of soluble starch. It is concluded that TP recovered the activity of the α-amylase and showed no inhibitory effect by complexation. After complexed with TP, the optimum temperature and pH value fo r the α-amylase were increased and narrowed The Km value was changed higher for soluble starch substrate, indicating the decreased affinity of the α-amylase with the substrate.
Keywords: Tea
Polyphenolsα-amylase
Complex
Publisher: 中國學術期刊 (光盤版) 電子雜誌社
Journal: 食品科学 (Food science) 
ISSN: 1002-6630
Rights: © 2002 中国学术期刊电子杂志出版社。本内容的使用仅限于教育、科研之目的。
© 2002 China Academic Journal Electronic Publishing House. It is to be used strictly for educational and research purposes.
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