Article citationsMore>>

Liu, H.W., Ding, Z.X. and Yan, H. (1999) Study on production technology of high maltose syrup with coarse wheat by enzyme. Food technology, 1, 34-35.

has been cited by the following article:

• TITLE: Kinetics of medium-temperature α-amylase hydrolyzed Huai yam powder

  AUTHORS: Juan Miao, Yunchang Fan, Jingjing Li, Dexue Fu

  KEYWORDS: Huai Yam; Medium-Temperature α-Amylase; Hydrolysis; Kinetics

  JOURNAL NAME: Agricultural Sciences, Vol.4 No.9B, November 6, 2013

  ABSTRACT: In order to learn the enzymatic characteristics of Huai yam powder with medium-temperatureα-amylase, effects of substrate concentration,enzyme concentration, pH and temperature wereinvestigated. The Michealis-Menten equationwas used to fit the kinetics of the hydrolysis reaction. Experimental results indicate that maximum rate (Vm) is 3.1588 mg/mL·min under the condition of 70°C, pH 7.0 and 0.0200 mg/mL of enzyme concentration. The Michealis constant (Km) is 6.6641 mg/mL. The kinetic model, including the factors such as substrate concentration, enzyme concentration and temperature, was established for the hydrolysis reaction under the temperature range from 40°C - 70°C.