低温α-淀粉酶 - Names and Identifiers
低温α-淀粉酶 - Physico-chemical Properties
低温α-淀粉酶 - Reference
Reference Show more | 1. [IF=4.952] Guodong Liu et al."Simulated oral processing of cooked rice using texture analyzer equipped with multiple extrusion cell probe (TA/MEC)."Lwt Food Sci Technol. 2021 Mar;138:110731 2. [IF=3.167] Guodong Liu et al.Water migration, texture and oral processing properties of semi-waxy rice during retrogradation.Journal Of Food Science.2021 Nov 10 |
低温α-淀粉酶 - Vitality definition
1g enzyme at 45 C, PH6.0 conditions, 1 hours of liquefied soluble starch 1g is an enzyme activity unit expressed in u/g.
Last Update:2023-08-16 21:32:38
低温α-淀粉酶 - Optimum PH
PH5.0-7.0 is relatively stable, the most suitable role of PH6.0-6.4,PH 4.0 below the inactivation of serious.
Last Update:2023-08-16 21:32:38
低温α-淀粉酶 - Optimum temperature
At 25-70 ℃, with the increase of temperature, the reaction rate is accelerated, but the deactivation is also accelerated. The optimum temperature was 45.
Last Update:2023-08-16 21:32:38