Preparation method of modified alpha-amylase
An amylase and modification technology, applied in the field of biological science enzyme engineering, can solve problems such as unsolved accessibility, and achieve the effects of improving physical and chemical properties, enhancing freezing resistance, and improving thermal stability
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Embodiment 1
[0024] A method for preparing modified α-amylase, the specific steps are as follows:
[0025] (1) Add 10 parts of xanthan gum to the protease aqueous solution for hydration. After hydration, the gum is squeezed and transferred to a homogeneous reactor for reaction. The reaction time is 3h, the reaction temperature is 30°C, and the reaction is inactivated after the end of the reaction. , Drying treatment, and then sieving the xanthan gum through a 120-mesh sieve, and reserve the rubber powder passing through the 120-mesh sieve for use; the drying method is drying, the drying temperature is 50℃, and the drying time is 3h;
[0026] (2) Place the ginger crushed to a particle size of 1mm in a container, add 2 times the weight of water, control the temperature at 50°C for 2 hours, add the mixture of 2 times the weight of ethanol and methanol, and control the temperature to 30°C for 5 hours , Filtration; The filtrate is concentrated in vacuo and freeze-dried to obtain ginger extract;
[00...
Embodiment 2
[0033] A method for preparing modified α-amylase, the specific steps are as follows:
[0034] (1) Add 12 parts of xanthan gum to the protease aqueous solution for hydration. After the hydration, the gum is squeezed and transferred to a homogeneous reactor for reaction. The reaction time is 3.5h and the reaction temperature is 35°C. Live and dry, and then siev the xanthan gum through a 120-mesh sieve, and reserve the rubber powder that passes through the 120-mesh sieve for use; the drying method is drying, the drying temperature is 55°C, and the drying time is 3.5h;
[0035] (2) Put the ginger crushed to a particle size of 1.5mm in a container, add 2.5 times the weight of water, control the temperature at 52°C for 2.2h, add the mixture material 2.2 times the weight of a mixture of ethanol and methanol, and control the temperature to 32°C Keep for 5.2h and filter; the filtrate is concentrated in vacuo and freeze-dried to obtain ginger extract;
[0036] (3) Dissolve potassium permangan...
Embodiment 3
[0042] A method for preparing modified α-amylase, the specific steps are as follows:
[0043] (1) Add 15 parts of xanthan gum to the protease aqueous solution for hydration. After hydration, the gum is squeezed and transferred to a homogeneous reactor for reaction. The reaction time is 4h, the reaction temperature is 40°C, and the reaction is inactivated after the completion of the reaction. , Drying, and then sieving the xanthan gum through a 120-mesh sieve, and reserve the rubber powder passing through the 120-mesh sieve for use; the drying method is drying, the drying temperature is 60℃, and the drying time is 4h;
[0044] (2) Place the ginger crushed to a particle size of 2mm in a container, add 3 times the weight of water, control the temperature at 55°C for 2.5 hours, add 2.5 times the weight of the mixture of ethanol and methanol, and control the temperature to 35°C to maintain 5.5h, filter; the filtrate is vacuum concentrated and freeze-dried to obtain the ginger extract;
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