Kinetics of medium-temperature α-amylase hydrolyzed Huai yam powder


In order to learn the enzymatic characteristics of Huai yam powder with medium-temperatureα-amylase, effects of substrate concentration,enzyme concentration, pH and temperature wereinvestigated. The Michealis-Menten equationwas used to fit the kinetics of the hydrolysis reaction. Experimental results indicate that maximum rate (Vm) is 3.1588 mg/mL·min under the condition of 70°C, pH 7.0 and 0.0200 mg/mL of enzyme concentration. The Michealis constant (Km) is 6.6641 mg/mL. The kinetic model, including the factors such as substrate concentration, enzyme concentration and temperature, was established for the hydrolysis reaction under the temperature range from 40°C - 70°C.

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Miao, J. , Fan, Y. , Li, J. and Fu, D. (2013) Kinetics of medium-temperature α-amylase hydrolyzed Huai yam powder. Agricultural Sciences, 4, 5-11. doi: 10.4236/as.2013.49B002.

Conflicts of Interest

The authors declare no conflicts of interest.


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