A Study of $\beta$-Amylase Modified $IO_4$-Oxidized Starch -Effects of $\alpha$-Cyclodextrin-

$IO_4$-산화 전분 변형 $\beta$-아밀라아제의 안정성 및 $\alpha$-Cyclodextrin의 영향

  • 안용근 (충청전문대학 식품영양과) ;
  • 남포능지 (대판시립대학 이학부 생물학과)
  • Published : 1998.04.01

Abstract

pH stability of sweet potato $\beta$-amylase modified with IO4-oxidized soluble starch was increased at pH 3, 5~9 and 11. And optimum pH was 3 and 5 for modification. Thermal stability of the enzyme modified with IO4-oxidized soluble starch was increased at 6$0^{\circ}C$ for 15 min. pH stability of barley $\beta$-amylase modified with IO4-oxidized soluble starch was increased at 3~4 and 8~11, and more increased at pH 3 and 8~11 in the presence of $\alpha$-cyclodextrin.