【摘要】 1.不同源的α-淀粉酶样品,用4种α-淀粉酶的测定方法作了比较,得出了各种方法测定值之间的比值,可以用来统一估算在工业生产和科学实验中的α-淀粉酶活性水平。2.由于α-淀粉酶的特性、作用条件以及淀粉来源不同所表现的活性全然不同,要以一种简单的统一的测定方法测定α-淀粉酶活性是不可能的。3.细菌α-淀粉酶用液化力的(JIS-K-7001)测定法;测定过程与实际应用较为接近;该法的测定温度高,能与其他酶品种相区别;该法的测定位能与比色法一致,它是一个值得推广的方法。更多还原

【Abstract】 Four methods Used to assay α-Amylase activity from various original samples were investigated and compared with each other, The investigation was carried out mainly on the data value comparison, which is useful to estimate, as a whole, the α-Amylase activity both in commercial production and scientific research.There is no simple or standard method to assay α-Amylase activity, however; and it is most likely that whenever the origin of starch, the enzymc system, or the procedure of reaction process is different, the resulting experimental datum is quite different.Obviously, the liquefying method(JIS-K-7001) fairly agrees with the practical work, the temperature in the reaction is higher than Others. The datum Obtained is in agreement with Dextrinzing method; so that, the liquefying method is commendable for assaying bacteria α-Amylase activity.更多还原