MULTIPLICITY OF GLUCOAMYLASE OF ASPERGILLUS-ORYZAE .2. ENZYMATIC AND PHYSICOCHEMICAL PROPERTIES OF 3 FORMS OF GLUCOAMYLASE
MULTIPLICITY OF GLUCOAMYLASE OF ASPERGILLUS-ORYZAE .2. ENZYMATIC AND PHYSICOCHEMICAL PROPERTIES OF 3 FORMS OF GLUCOAMYLASE
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DOI：
10.1002/star.19770290706
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发表时间：
1977-01-01
期刊：
影响因子：
--
通讯作者：
UEDA, S
中科院分区：
文献类型：
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作者：
MIAH, MNN;UEDA, S
米曲霉3种糖化酶的最适pH范围为4.5 ~ 5.0，最适温度范围为40 ~ 60 ℃。它们在4.0至7.0的pH范围和高达40°C的温度下最稳定。分子量分别为76.000、38.000和38.000。研究了这三种葡萄糖淀粉酶对不同底物的水解活性。它们对许多基质的侵蚀速率不同。葡萄糖淀粉酶I具有较强的脱支活性，对玉米原淀粉的消化具有较高的活性。葡萄糖淀粉酶II和III的脱支活性较弱，对生淀粉几乎没有消化作用。
Three forms of glucoamylase ofAspergillus oryzaehad optimum pH range between 4.5 to 5.0 at 40°C and optimum temperature range between 40 and 60°C. They were most stable at pH range between 4.0 and 7.0 and temperatures up to 40°C. The molecular weights were 76.000, 38.000 and 38.000, respectively. Hydrolysis activities of the three glucoamylases on different substrates were studied. They differed in their rate of attack on many substrates. Glucoamylase I had strong debranching activity and was highly active in raw corn starch digestion. Glucoamylase II and III had weak debranching activities and could hardly digest raw starch.