Nri Nri Newgreen β-amylase ntụ ntụ
Nkọwa ngwaahịa:
β-amylase bụ exo-ụdị starch hydrolase nke nwere ike hydrolyze α-1,4-glycosidic agbụ site na njedebe na-adịghị ebelata nke starch molecule iji mepụta β-configuration maltose. β-amylase na ọrụ enzyme nke ≥700,000 u / g bụ nkwadebe enzyme na-arụsi ọrụ ike, nke a na-enwetakarị site na microbial gbaa ụka (dị ka Bacillus) ma ọ bụ mmịpụta osisi (dị ka ọka bali), dị ọcha na lekwasị anya site na biotechnology ọgbara ọhụrụ iji mee ntụ ntụ a mịrị amị ma ọ bụ ụdị usoro ọgwụgwọ mmiri mmiri, a na-eji ya eme ihe n'ọtụtụ ebe, ọgwụ ndị ọzọ na-ahụ maka ahụike na ọgwụ ndị ọzọ. aputa ubi.
COA:
| Ihe | Nkọwapụta | Nsonaazụ |
| Ọdịdị | Ntụ ntụ edo edo dị ọkụ | Na-akwado |
| Isi | Njirimara njirimara nke ísì gbaa ụka | Na-akwado |
| Ọrụ nke enzyme (β-amylase) | ≥700,000 u/g | Na-akwado |
| PH | 4.5-6.0 | 5.0 |
| Ọnwụ na ihicha | 5 ppm | Na-akwado |
| Pb | 3 ppm | Na-akwado |
| Ngụkọta ọnụ ọgụgụ efere | 50000 CFU/g | 13000CFU/g |
| E.Coli | Ihe ọjọọ | Na-akwado |
| Salmonella | Ihe ọjọọ | Na-akwado |
| Enweghi ike | ≤0.1% | tozuru oke |
| Nchekwa | A na-echekwa ya na akpa poly siri ike, na ebe dị mma na nke kpọrọ nkụ | |
| Ndụ nchekwa | Afọ 2 mgbe echekwara nke ọma | |
Ọrụ:
1.Directed Hydrolysis Mechanism:
Malite na njedebe na-adịghị ebelata nke agbụ starch, ihe ọ bụla α-1,4 nke ọzọ bụ hydrolyzed iji mepụta β-maltose.
Enweghị ike ịgafe ebe ngalaba α-1,6 (kwesịrị ịrụ ọrụ synergistically na pullulanase)
Ngwaahịa ahụ nwere nhazi β-anomeric yana 15% dị ụtọ karịa α-maltose
2. Oke nkwụsi ike:
Okpomọkụ ndidi: 60-65 ℃ na-aga n'ihu kwụsie ike (mutants nwere ike iru 75 ℃)
Oke pH: 5.0-7.5 (pH kacha mma 6.0-6.5)
Nguzogide: anabatara 5% ethanol na ọtụtụ ihe mgbakwunye nri
3.Ultra-High Catalytic arụmọrụ:
700,000 u/g bụ otu gram nke enzyme hydrolyzing 700mg nke starch na nkeji 1 iji mepụta.
Ngwa:
1. Imepụta sirop pụrụ iche:
●Mmepụta sirop pụrụ iche nwere ọdịnaya β-maltose> 80% (tinyere:
● Ngwaahịa bred dị elu na-egbochi kristal
●Egwuregwu ihe ọṅụṅụ na-enye ume ngwa ngwa
● Ndị na-ahụ maka nchekwa nri akpọnwụwo oyi)
2. Mmepụta ụlọ ọrụ ime ihe:
●Mkpụrụ biya:
●Ndochi malt ọdịnala na ọkwa saccharification
● Belata ọgbọ nke diacetyl precursors
●Mechie okirikiri ịgba mmiri site na 30%
Mmepụta Sake:
● Nweta saccharification dị ala (40-45 ℃)
● Mụbaa ọnụ ọgụgụ njide nke ihe aromatic
3. Mmepe nri na-arụ ọrụ:
●Nkwadebe nke maltodextrin na-eguzogide ọgwụ (eriri nri)
●Mmepụta starch ji nwayọọ nwayọọ na-agbari (nri nchịkwa ọbara)
●Synthesis nke cyclic maltose (ihe na-eme ka ụtọ ụtọ)
4. Ubi ihe eji ebi ndụ:
●Nkwadebe nke starch nanofibers (usoro ọgwụ ọzọ)
●Mgbanwe nke ihe nkiri nkwakọ ngwaahịa oriri
●Nhazi nke 3D e biri ebi nri akụrụngwa
5. Ndị na-achọpụta ọrịa:
● Usoro njikọ njikọ enzyme na-achọpụta shuga ọbara (nchọpụta kpọmkwem nke α-1,4 bond)
●Starch metabolism ọrịa screening reagents
Ngwungwu & Nbunye
