Study on Water-Extracting Technology of β-Amylase from Sweet Potato

Jun Liang Sun; Xin Hong Liang; Yan Jie Jia; Yu Tang; Zu Feng Guo

doi:10.4028/www.scientific.net/AMR.396-398.1563

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 396-398Study on Water-Extracting Technology of β-Amylase...

Study on Water-Extracting Technology of β-Amylase from Sweet Potato

Abstract:

Abstract. Water-extracting enzyme from plants is used in practice because of simple and low cost. The sweet potato was taken as material to extract -amylase, the optimized parameters were studied. The results showed that the optimized parameters were as follows: extraction temperature 60°C, the level of reducing agent NaHSO3 1.5 g/L, the ratio of water to sweet potato 2:1, pH 5.0-5.5, extraction time 0 h. Under the optimum technological conditions, the β-amylase activity was 113096.9±2445.7 U/g. The study of β-amylase from sweet potato is of great theoretical and practical significance to the β-amylase industrialization production.