一项基于温差和基质浓度的植物淀粉酶活性的初步研究

Handa Muliasari, Lina Permatasari
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引用次数: 1

摘要

淀粉酶是一种淀粉水解酶,在食品、饮料和生物技术等领域有着广泛的应用。淀粉酶的一个很容易获得的来源是植物种子和芽。本研究是对植物淀粉酶粗提物的活性进行定性检测的初步研究。从青豆芽、鲜干花生种子和鲜干玉米种子中提取淀粉酶。以1%淀粉为底物,在不同的温度和底物量下,对淀粉酶粗提物的活性进行了测试。用本尼迪克特试剂检测淀粉以还原糖形式水解的结果。实验结果表明,在25℃、6 mL底物浓度下,从青豆芽、鲜玉米粒和干玉米粒中提取的淀粉酶具有分解淀粉的活性,而花生干籽粒则无活性。酶的活性受温度和底物量的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Studi awal uji aktivitas enzim amilase dari tumbuhan secara kualitatif berdasarkan perbedaan suhu dan konsentrasi substrat
Amylase enzyme is a starch hydrolyzing enzyme that has wide applications in the food, beverage and biotechnology industries. One source of the amylase enzyme that is easily obtained is plant seeds and sprouts. This research is a preliminary study to qualitatively test the activity of the crude extract of the amylase enzyme from plants. Amylase enzyme was obtained from green bean sprouts, fresh and dried peanut seeds, and fresh and dried corn seeds. The crude extract of the amylase enzyme was tested for its activity using 1% starch as a substrate with variations in temperature and amount of substrate. The result of starch hydrolysis in the form of reducing sugar was detected using Benedict's reagent. The experimental results showed that the amylase enzyme extracted from green bean sprouts and fresh and dried corn kernels showed activity in breaking down starch at 25oC using 6 mL substrate concentration, while dried peanut seeds showed no activity. The enzyme activity is influenced by temperature and the amount of substrate.
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