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• 介紹：

  酶活力定義： 1g 酶粉于 60℃ 、 PH6.0 條件下， 1小時(shí)液化可溶性淀粉的克數(shù)來(lái)表示

  熱穩(wěn)定性：在 60℃以下較為穩(wěn)定，最適作用溫度 60 -70℃，有效溫度范圍35-90℃，可適用于最高達(dá) 90℃的液化過(guò)程。

  PH 穩(wěn)定性：有效 PH范圍4.5-8.0 時(shí)較穩(wěn)定，最適 PH5.2-6.2 。

  鈣離子濃度對(duì)酶活力的影響：鈣離子對(duì)酶活力的穩(wěn)定性有提高作用，沒(méi)有鈣離子，酶活力完全喪失。

  介紹：能水解淀粉分子中的α -1.4 葡萄糖苷鍵，任意切斷成長(zhǎng)短不一的短鏈糊精及少量的低分子糖類(lèi)，直鏈淀粉和支鏈淀粉均以無(wú)規(guī)則的形式進(jìn)行分解，從而使淀粉糊的粘度迅速下降，即“液化”作用，故又 稱液化酶

• 儲(chǔ)存條件： -20℃,避光

• 用途： 能使淀粉迅速液化而生成低分子。

• 注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。

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• 1. 楊末 于雷 趙安琪 等. α-淀粉酶對(duì)綠豆面包品質(zhì)的影響[J]. 糧食與油脂 2018 v.31；No.265(05):31-34.

輸入產(chǎn)品批號(hào)：

本計(jì)算器可幫助您計(jì)算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *