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.
Highlights
Yam is the tuber of dioscoreaceae plant widely planted in China, and is very rich in resources
Studies on amylum are mainly focused on corn and wheat [6,7], and few research pares are involved in the yam, especially Huai yam
In order to investigate the effect of substrate concentration on the reaction rate, a series of 200 mL of substrate aqueous solutions
Summary
Yam is the tuber of dioscoreaceae plant widely planted in China, and is very rich in resources. Content of amylum in fresh yam is up to 20% - 30% [1,2,3] and more than 70% in dried yam [4,5]. Studies on amylum are mainly focused on corn and wheat [6,7], and few research pares are involved in the yam, especially Huai yam. Medium temperature α-amylase can hydrolyze amylum with high efficiency. Hydrolysis products include dextrin, oligosaccharide, maltose and glucose with the advantages of mild reaction conditions, cost-effective and just simple equipment involved [8,9,10]. Parameters affecting the reaction rate of medium-temperature α-amylase were systematically investigated. The hydrolysis kinetic model of medium-temperature α-amylase was deduced, which provides theoretical reference for the hydrolysis and application of Huai yam
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