【摘要】 黄原胶 (XG)对α—淀粉酶 (BF— 7658)具有较好的热稳定作用 ,0 2 %黄原胶α—淀粉酶液 75℃处理7分钟 ,残余酶活为 2 5 8% ,而对照酶液几乎完全失活。酶分子立体构象的变化与其相应的生物活力有着一定的联系。加胶酶在相同条件的部分热变性过程中 ,酶活损失较少 ,其分子构象的变化程度也较弱。更多还原

【Abstract】 Xanthan gum(XG) can improve the thermostability of α-amylase(BF-7658),Incubated at 75℃ for 7minutes,α-amylase solution with 0.2%XG can maintain 25.8% of activity,while the activity of native α-amylase is mostly lost.The activity changes of α-amylase are connected with its conformational changes.Under the same hot treatment condition(partythermoinaction),the residual activity of α-amylase containing XG differs from the native α-amylase,their UV difference and fluorescence spectra are also different,this indicated that the degree of their conformational changes is different.更多还原