1) heat-resistant α-amylase
耐高温液化酶
1.
This method was mainly to hydrolyze starch by heat-resistant α-amylase and glucoamylase.
主要是采用耐高温液化酶和糖化酶来进行转化。
2) heat-resisting α-amylase
耐高温-α淀粉酶
3) thermostable α-amylase
耐高温α-淀粉酶
1.
Advances in study on thermostable α-amylase;
耐高温α-淀粉酶的研究进展
2.
The strain DG-4-4 was obtained through UV mutation of a thermostable α-amylase-producing strain DG-4 which was used as the starting strain.
以一株耐高温α-淀粉酶产生菌DG-4为出发菌株,通过紫外线(UV)诱变,得到菌株DG-4-4,酶活提高了20。
3.
Eexpression of the thermostable α-amylase in plants can reduce greatly costs in the production of alcohol using crop plants.
来源于Pyrococcusfuriosus的耐高温α-淀粉酶是一种重要的酒精工业用酶,在植物中表达耐高温α-淀粉酶可以大大降低用植物秸秆生产酒精的成本。
4) thermostableα-amylase
耐高温a-淀粉酶
1.
After burning, the thermostableα-amylase and pullulanase were added into the paste, so that there were more amyloses produced and it is easy to reform new crystal .
以马铃薯淀粉为原料,经糊化后,先后使用耐高温a-淀粉酶和普鲁兰酶进行酶脱支处理,以生成更多的直链淀粉,利于分子重新结晶,提高抗性淀粉含量。
5) heat-stable α-amylase
耐高温α-淀粉酶
1.
Results showed that the use of heat-stable α-amylase, with quantity of 106U/g, the composition of starch pulp 40%, the effect time of 10min for heat-stable α-amylase and liquidized temperature 94℃ could make the liquidation of potato starch most completely with the DE of.
以马铃薯淀粉为原料,利用酶制剂制备高麦芽糖浆,采用正交实验法,对马铃薯淀粉液化过程的影响因素进行了详细研究,得到液化工艺的最佳条件为:淀粉浆浓度40%、耐高温α-淀粉酶用量106U/g淀粉、液化温度94℃、液化时间10min,所得液化液的DE值为9。
2.
It is proved that the best condition for the liquefaction is 20% of the rice starch concentration,12 U of the heat-stable α-amylase per one gramme starch,liquefying for 11 minutes,95 ℃ of the liquefcation temperature and pH 6.
对大米淀粉的酶法液化工艺进行了研究,通过正交试验,得到大米淀粉液化工艺最佳条件为:大米淀粉浓度为20%,耐高温α-淀粉酶用量12 U/g淀粉,液化时间11 min,作用温度95℃,pH值为6。
3.
The physiological and genetic characteristics of Bacillus licheniformis 020401 were studied, and the enzymic character of the heat-stable α-amylase produced by this strain was analyzed.
本论文研究了出发菌株地衣芽孢杆菌的生理及遗传特性，对它所产的耐高温α-淀粉酶的酶学性质作了初步分析。
6) thermostable α-amylases
耐高温α-淀粉酶
1.
Optimum enzymes and their reaction conditions were determined after enzymatic properties of two kinds of thermostable α-amylases and two kinds of fungal-α-amylases had been studied.
研究了两种耐高温α-淀粉酶和两种真菌α-淀粉酶的酶学性质,确定了最佳酶反应条件。
补充资料：液化酶
分子式：
分子量：
CAS号：
性质：见α－淀粉酶。
分子量：
CAS号：
性质：见α－淀粉酶。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条