MICROCALORIMETRIC STUDY OF THE ENZYMATIC-HYDROLYSIS OF STARCH - AN ALPHA-AMYLASE CATALYZED REACTION

被引：17

作者：

SALIERI, G

VINCI, G

ANTONELLI, ML

机构：

[1] UNIV ROMA LA SAPIENZA,DEPT CHEM,I-00185 ROME,ITALY

[2] UNIV ROMA LA SAPIENZA,INST MERCEOL,I-00161 ROME,ITALY

来源：

ANALYTICA CHIMICA ACTA | 1995年 / 300卷 / 1-3期

关键词：

CATALYTIC METHODS; ENZYMATIC METHODS; ENTHALPIMETRY; STARCH; ALPHA-AMYLASE;

D O I：

10.1016/0003-2670(94)00377-X

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Microcalorimetric studies of enzyme activities have been made on the hydrolysis of starch catalyzed by alpha-amylase. The best conditions for the hydrolysis of starch in the presence of alpha-amylase have been pointed out and the alpha-amylase activity was determined by isothermal batch microcalorimetry. The heat changes involved during the hydrolytic reaction can be related to the starch concentrations in a linear way and the heights of the calorimetric curves can be directly related to the amylase activities. Calibration curves were obtained. The new method for starch assay and alpha-amylase activity determination is direct, simple, accurate and it needs no pretreatment of the sample or auxiliary reactions. The alpha-amylase catalytic activity has also been investigated by microcalorimetry in the presence of some metal ions.

引用

页码：287 / 292

页数：6

共 32 条

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