Assay for Activities of β-Amylase and Glucoamylase Used in Food Processing
Assay for Activities of β-Amylase and Glucoamylase Used in Food Processing
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食品加工用β-淀粉酶和葡萄糖淀粉酶的活性测定
DOI：
10.3358/shokueishi.35.28
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发表时间：
1994
期刊：
影响因子：
--
通讯作者：
M. Kazama
中科院分区：
文献类型：
--
作者：
M. Hirokado;K. Hirata;Youko Uematsu;Yuki Hatooka;M. Kazama
根据FAQ/WHO标准、食品化学法典、日本工业标准等方法，对食品加工中使用的β-淀粉酶和葡糖淀粉酶制剂的测定条件进行了研究。其中大部分可以用水稀释，但其中三种必须使用公司指定的溶剂。可溶性淀粉（0.5%）用作底物。用 1M 乙酸盐缓冲液将 β-淀粉酶的 pH 值调节至 5.5，将葡糖淀粉酶的 pH 值调节至 4.5。在40℃下孵育10分钟后，通过Somogyi方法以葡萄糖的形式测量形成的还原糖的量。对于3种β-淀粉酶样品和2种葡糖淀粉酶样品，每个样品进行5-6次该测定。 β-淀粉酶的变异系数为2.6-3.6%，葡糖淀粉酶的变异系数为1.8-4.9%。 β-淀粉酶和葡萄糖淀粉酶的测定限均为55unit/g。该方法所得各样品的活性值与各自公司的质量标准相近；因此，该方法对于所有检查的样品都是有用的。
Assay conditions for β-amylase and glucoamylase preparations used in food processing were investigated, based on the methods of FAQ/WHO Standard, Food Chemical Codex, Japanese Industry Standard and so on.Water could be used to dilute most of them, but the solvent specified by the company had to be used for three of them. Soluble starch (0.5%) was used as the substrate. It was adjusted to pH 5.5 for β-amylase and 4.5 for glucoamylase with 1M acetate buffer. After incubation for 10 minutes at 40°C, the amount of reducing sugars formed was measured as glucose by the method of Somogyi.This assay was done 5-6 times per one sample for three kinds of β-amylase samples and two kinds of glucoamylase samples. The coefficients of variation were 2.6-3.6% for β-amylase and 1.8-4.9% for glucoamylase. The limits for assay were 55unit/g for both β-amylase and glucoamylase.The activity value of each sample obtained by this method was similar to that of the respective company's quality standard; accordingly, this method was useful for all the samples, examined.