• 介绍：

  能使淀粉迅速液化而生成低分子，在中温条件下，此酶能迅速水解淀粉分子的精制α-1，4葡萄糖苷键，将淀粉分子从内部任意切断成长短不一的短键糊精和少量的低分子糖类，直链淀粉和支链淀粉均以无规则的形式进行分解，从而使淀粉浆的粘度迅速下降（即液化作用，又称液化酶）。保存温度不大于25℃时，半年内酶活保存不低于标识酶活的90%；为提高酶活稳定，钙离子浓度应不小于50-70PPM；铁、铜、汞、锌等金属离子和某项表面活性剂对酶活有一定影响。当底物浓度过高时增加酶用量；当PH＞8或温度高于90℃时，酶活力下降。

  活力定义：One unit corresponds to the amount of enzyme which liberates 1 μmole maltose per minute at pH 6.9 at 25 °C

  溶解度：5 MG/ML 23 MM K PHOSPHATE, 6.6 MM NACL, PH 6.9

• 溶解性： 几乎不溶于乙醇、氯仿和乙醚。溶于水

• 储存条件： 2-8℃

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

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• 1. 孙凯峰, 包怡红. 微生物发酵对黑木耳总糖含量和体外调脂活性的影响[J]. 中草药, 2018(1):3781-3787.

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本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

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