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本文作者对影响α-及β-淀粉酶活力的因素如:1.PH 2.缓冲液浓度 3.滤过灭菌 4.失效的条件 5.与Freunds 辅形剂的配伍等进行了研究。作者经实验后指出:Ⅰ.PH对α-淀粉酶活力影响很大对β-淀粉酶影响较小。用0.02M磷酸缓冲液及0.02M醋酸钠一醋酸缓冲液分别调整PH3.0—9.0之间,经测定活力后α-淀粉酶在PH 5.3时最适宜,β-淀粉酶无明显适宜点。Ⅱ.缓冲液浓度高时,对酶活力有降低作用。用0.2M缓冲液代替0.02M缓冲液,其还原糖低12%,
The author of the factors that affect the α-and β-amylase activity such as: 1.PH 2. Buffer concentration 3. Filter sterilization 4. Failure conditions 5. Freunds compatibility with excipients and other studies. After experiments, the author points out: Ⅰ.PH has a great influence on the activity of α-amylase and has little effect on β-amylase. With 0.02M phosphate buffer and 0.02M sodium acetate-acetate buffer were adjusted PH3.0-9.0, after determination of the activity of α-amylase at pH 5.3 the most appropriate, β-amylase no obvious appropriate point. Ⅱ. When the buffer concentration is high, it will reduce the enzyme activity. Instead of 0.02 M buffer, 0.2 M buffer was used, which reduced the reducing sugar by 12%