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• 介绍：

  pH范围：有效工作范围3.0-6.5，最适范围5.0～5.6。

  温度范围：最适温度55～60℃，65℃以下较为稳定。

  抑制剂：环己-直链淀粉、甲基-α-葡糖苷、巯基试剂(4-氯汞苯甲酸、碘乙酰胺)、重金属离子(Cu2+、HG2）。

  激活剂：较低浓度的Ca2+、Mg2+离子对酶活有激活作用。

  酶活定义：1g酶粉（1ml酶液）在pH5.5、60℃的条件下，每小时水解1.1%淀粉液形成的麦芽糖mg数为1个酶活力单位，以 u/g (u/ml)表示。

• 溶解性： 溶于水和稀缓冲液，几乎不溶于乙醇。

• 储存条件： 2-8℃

• 用途： 本品仅供科研，不得用于其它用途。

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

• 20. [IF=8.2] Shuangyu Shao et al."Multiple fingerprint and pattern recognition analysis on polysaccharides of four edible mushrooms."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;:129236

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• 18. [IF=10.7] Ruobing Li et al."The structural and functional properties of a novel enzyme-modified starch as an alternative to hydroxypropyl starch ether."FOOD HYDROCOLLOIDS.2024 Mar;148:109448

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• 16. [IF=6.953] Yifan Gui et al."Comparison of structural and functional properties of maize starch produced with commercial or endogenous enzymes."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES. 2022 Jun;209:2213

• 15. [IF=4.411] Yaru Wu et al."Interaction of Soy Protein Isolate Hydrolysates with Cyanidin-3-O-Glucoside and Its Effect on the In Vitro Antioxidant Capacity of the Complexes under Neutral Condition."Molecules. 2021 Jan;26(6):1721

• 14. [IF=6.953] Hui Li et al."Modification of rice starch using a combination of autoclaving and triple enzyme treatment: Structural, physicochemical and digestibility properties."Int J Biol Macromol. 2020 Feb;144:500

• 13. [IF=6.953] Hui Li et al."In vitro digestibility of rice starch granules modified by β-amylase, transglucosidase and pullulanase."Int J Biol Macromol. 2019 Sep;136:1228

• 12. [IF=7.514] Lu Xiang et al."Exploring the effect of OSA-esterified waxy corn starch on naringin solubility and the interactions in their self-assembled aggregates."Food Chem. 2021 Apr;342:128226

• 11. [IF=9.147] Yangyue Ding et al."Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch."Food Hydrocolloid. 2021 Feb;111:106254

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• 8. Yu-Sheng Wang, Wen-Hui Liu, Xing Zhang, Hai-Hua Chen, Preparation of VII-type normal cornstarch-lauric acid complexes with high yield and stability using a combination treatment of debranching and different complexation temperatures, International Journal

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• 6. 王金斌, 李文, 张倩倩,等. 青稞慢消化淀粉酶法制备技术研究[J]. 核农学报, 2016, 30(011):2160-2170.

• 5. 张倩倩, 常晓蕾, 王荣谈,等. 青稞慢性消化淀粉制备条件优化的研究[J]. 上海农业学报, 2015, 31(005):6-12.

• 4. 乐梨庆, 欧阳建勇, 公续霄,等. 藜麦饮料加工工艺与稳定性研究[J]. 食品科技, 2020(2):79-86.

• 3. 张智, 李晴, 化洪苓,等. 橡子粉酶法制备低聚异麦芽糖的工艺研究[J]. 食品工业科技, 2017(21):158-163+168.

• 2. 徐树来, 吴阳, 金慧荣,等. 基于响应曲面法的中老年营养米粉酶解工艺优化研究[J]. 食品工业科技, 2016, 37(010):236-241.

• 1. 亢潘潘 胡秋林. 响应曲面法优化小麦淀粉制备麦芽糖浆糖化工艺的研究[J]. 武汉工业学院学报 2012(2):5-9.

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本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *