Please use this identifier to cite or link to this item:
http://hdl.handle.net/10397/63765
DC Field | Value | Language |
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dc.contributor | Department of Applied Biology and Chemical Technology | - |
dc.creator | Huang, HH | - |
dc.creator | Huang, XB | - |
dc.creator | Liang, HH | - |
dc.date.accessioned | 2017-02-09T08:30:32Z | - |
dc.date.available | 2017-02-09T08:30:32Z | - |
dc.identifier.issn | 1002-6630 | - |
dc.identifier.uri | http://hdl.handle.net/10397/63765 | - |
dc.language.iso | zh | en_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.subject | Tea | en_US |
dc.subject | Polyphenolsα-amylase | en_US |
dc.subject | Complex | en_US |
dc.title | Recovery study on aspergillus oryzae α-amylaseby tea polyphenols and effects on the properties of α-amylase | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.spage | 30 | - |
dc.identifier.epage | 33 | - |
dc.identifier.volume | 23 | - |
dc.identifier.issue | 7 | - |
dcterms.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. | - |
dcterms.accessRights | open access | en_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.issued | 2002 | - |
dc.identifier.rosgroupid | r12436 | - |
dc.description.ros | 2002-2003 > Academic research: refereed > Publication in refereed journal | - |
dc.description.oa | Version of Record | en_US |
dc.identifier.FolderNumber | OA_IR/PIRA | en_US |
dc.description.pubStatus | Published | en_US |
dc.description.oaCategory | VoR allowed | en_US |
Appears in Collections: | Journal/Magazine Article |
Files in This Item:
File | Description | Size | Format | |
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r12436.pdf | 228.85 kB | Adobe PDF | View/Open |
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