α-淀粉酶的特性及其在淀粉粘合剂中的应用

Study on The Applicational Properties of The α-Amylase

关键词:  T-淀粉酶  淀粉  粘合剂

Key words:  T-amylase  starch  adhesive

摘要:

对来自枯草杆菌的商品T-淀粉酶水解淀粉的活力与温度、pH值的关系以及T-淀粉酶对温度和化学药品如乙二胺四乙酸二钠以及苯酚的耐受程度等进行了研究。结果发现,用T-淀粉酶水解淀粉的最佳反应温度为90℃,反应的最佳pH值为6.0~6.2;反应完成后,用乙二胺四乙酸二钠在100℃以上结束反应最为有效,它可以将残余酶活力降至最低,从而抑制粘合剂在贮存过程中的粘度降低。

Abstract:

The applicational properties of the T-amylase in starch adhesive was studied. The relations between the activity of the T-amylase and the reaction temperature, the pH and some chemicals were investigated. The result showed that the optimum temperature was 90℃ and the optimum pH value was 6.0-6.2 for producing starch adhesive used in corrugated paper board. In the end of the reaction, adding some EDTA above 100℃ is helpful to stop the reaction and to avoid the loss of the viscosity of the adhesive in store.