Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/63765
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dc.contributorDepartment of Applied Biology and Chemical Technology-
dc.creatorHuang, HH-
dc.creatorHuang, XB-
dc.creatorLiang, HH-
dc.date.accessioned2017-02-09T08:30:32Z-
dc.date.available2017-02-09T08:30:32Z-
dc.identifier.issn1002-6630-
dc.identifier.urihttp://hdl.handle.net/10397/63765-
dc.language.isozhen_US
dc.publisher中國學術期刊 (光盤版) 電子雜誌社en_US
dc.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。en_US
dc.rights© 2002 China Academic Journal Electronic Publishing House. It is to be used strictly for educational and research purposes.en_US
dc.subjectTeaen_US
dc.subjectPolyphenolsα-amylaseen_US
dc.subjectComplexen_US
dc.titleRecovery study on aspergillus oryzae α-amylaseby tea polyphenols and effects on the properties of α-amylaseen_US
dc.typeJournal/Magazine Articleen_US
dc.identifier.spage30-
dc.identifier.epage33-
dc.identifier.volume23-
dc.identifier.issue7-
dcterms.abstractTo 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.-
dcterms.accessRightsopen accessen_US
dcterms.alternative茶多酚對米曲霉α-淀粉酶的回收及其特性的影響-
dcterms.bibliographicCitation食品科学 (Food science), 2002, v. 23, no. 7, p. 30-33-
dcterms.isPartOf食品科学 (Food science)-
dcterms.issued2002-
dc.identifier.rosgroupidr12436-
dc.description.ros2002-2003 > Academic research: refereed > Publication in refereed journal-
dc.description.oaVersion of Recorden_US
dc.identifier.FolderNumberOA_IR/PIRAen_US
dc.description.pubStatusPublisheden_US
dc.description.oaCategoryVoR alloweden_US
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