【摘要】 不同蛋白质侧链修饰剂对麦芽四糖淀粉酶进行修饰。在一定条件下分别用ＩＡＡ、ＮＥＭ、ＥＤＣ和ＮＡＩ处理后，酶活力不受影响，仍为１００％，说明巯基、羧基和酪氨酸残基与酶活力无关。用ＤＥＰ、ＮＢＳ和ＨＮＢＢ＃饰后，酶活力大幅度下降，说明组氨酸和色氨酸残基为酶活力所必需。更多还原

【Abstract】 The effects of some protein modification reagents on the antivity of the malaotetraose-forming amylase have been studied. The enzyme was not affected by IAA, GEM, EDC and NAI modification, suggesting that thiol groups, carboxyl groups and tyosyl residues were non-essential to enzyme activity. The enzyme activity was remarkably decreased after DEP, NBS, HNBB modification. The results indicated that histidyl and tryptophyl residues seemed to be essential to the catolytic activity of the maltotetrose-forming amylase.更多还原