α-アミラーゼのデンプン粒への吸着

概要

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α-Amylase was adsorbed on several kinds of starch, and the surface areas of the starch powders were estimated from measurements of the powder diameter distribution by the sedimentation balance method. The amount of adsorbed enzyme correlated well with the surface area of starch.The apparent adsorption isotherm of α-amylase on starch was dependent on the amount of starch added to a definite volume of the enzyme solution, This was found to be due to the effect of reducing sugar produced from starch during the adsorption.An equation was derived to estimate the amount of sugar produced during the adsorption, and the analysis of adsorption data showed that α-amylase was adsorbed on starch by the Langmuir mechanism. An equation was derived from the data to estimate the amount of α-amylase adsorbed on starch in the presence of produced reducing sugar.The equation was found to be applicable at 0℃, 4℃, and 10℃, and the parameters of the equation were obtained for each temperature.The mechanism of the adsorption process is discussed.
公益社団法人日本生物工学会の論文
1984-05-25