曲霉属K-27菌株的生淀粉消化淀粉酶的特性：糖化酶和α-淀粉酶的协同作用
Properties of the raw-starch digesting amylase of Aspergillus sp. K-27: a synergistic action of glucoamylase and alpha-amylase.
作者信息
Abe J I, Nakajima K, Nagano H, Hizukuri S, Obata K
机构信息
Department of Agricultural Chemistry, Kagoshima University, Japan.
出版信息
Carbohydr Res. 1988 Apr 1;175(1):85-92. doi: 10.1016/0008-6215(88)80158-7.
PMID:3132328
Abstract
Glucoamylase and alpha-amylase have been purified from a crude enzyme preparation of Aspergillus sp. K-27. The former was thermostable and seemed to have a "starch-binding site", judging from the results of a kinetic study, and the latter synergistically enhanced the degradation of starch granules with glucoamylase.
摘要
已从曲霉属K-27的粗酶制剂中纯化出葡糖淀粉酶和α-淀粉酶。根据动力学研究结果判断，前者具有热稳定性，似乎有一个“淀粉结合位点”，而后者与葡糖淀粉酶协同增强淀粉颗粒的降解。
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