Characterization of honey amylase
Characterization of honey amylase
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DOI：
10.1111/j.1750-3841.2006.00215.x
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发表时间：
2007-01-01
影响因子：
3.9
通讯作者：
Rand, Arthur G.
中科院分区：
文献类型：
--
作者：
Babacan, Sibel;Rand, Arthur G.
对蜂蜜中主要的α -淀粉酶进行了表征。确定酶的最适pH范围为4.6 ~ 5.3℃，最适温度为55℃。该酶在pH值7 ~ 8范围内稳定。测定了纯化酶在不同温度下的半衰期。蜂蜜淀粉酶热失活的活化能为114.6 kJ/mol。该酶与可溶性淀粉表现出Michaelis-Menten动力学，K-M和V-max值分别为0.72mg/mL和0.018单位/mL。CuCl对该酶的抑制作用为34.3%，影响了蜂蜜淀粉酶的热稳定性。因此，在将蜂蜜掺入含淀粉食品之前，处理或控制蜂蜜中的淀粉酶可能是至关重要的，以帮助保存淀粉的功能。其中一个步骤可能包括用其他成分加热蜂蜜，特别是那些稀释和酸化蜂蜜环境的成分。
The major alpha-amylase in honey was characterized. The optimum pH range and temperature were determined for the enzyme as 4.6 to 5.3 and 55 degrees C, respectively. The enzyme was stable at pH values from 7 to 8. The half-lives of the purified enzyme at different temperatures were determined. The activation energy for heat inactivation of honey amylase was 114.6 kJ/mol. The enzyme exhibited Michaelis-Menten kinetics with soluble starch and gave K-M and V-max values of 0.72mg/mL and 0.018 units/mL, respectively. The enzyme was inhibited by CuCl (34.3%), effect on thermal stability of honey amylase. Therefore, it might be critical to process or control the amylase in honey before incorporation into starch-containing foods to aid in the preservation of starch functionality. One step could involve heat treating honey with other ingredients, especially those that dilute and acidify the honey environment.