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Articles
  • OpenAccess
  • Kinetics of medium-temperature α-amylase hydrolyzed Huai yam powder  [CET 2013]
  • DOI: 10.4236/as.2013.49B002   PP.5 - 11
  • Author(s)
  • Juan Miao, Yunchang Fan, Jingjing Li, Dexue Fu
  • 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.
  • KEYWORDS
  • Huai Yam; Medium-Temperature α-Amylase; Hydrolysis; Kinetics
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