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麦芽糖酶

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Hops are added during brewing and after the enzymes of the malt have converted the starch to the sugar malt ose.

酿造过程中,当酶已经把淀粉转化为麦芽糖之后加入酒花。

In conclusion, the casein hydrolysate showed tendency to stimulate the proliferation of the epithelium cell and increased the total activity of maltase in newborn IUGR piglets.

提示:酪蛋白酶解物有刺激新生IUGR仔猪小肠黏膜上皮细胞的增殖和提高麦芽糖酶活性的趋势。

The result showed that the fermentation ability and survival ratio of BY-03 and FY-03 remained at about 40% and 60%, which was obviously higher than commercial yeast after freezing and kept up at -20℃ for 4 weeks. BY-03 and FY-03's maltase ability were respectively 10. 12 and 15.10u/g, which were higher than commercial yeast, and BY-03 and FY-03's sugar tolerance were also better than commercial yeast under 0%-4% sugar.

实验结果表明,-20℃下冷冻4周后BY-03和FY-03的发酵力保持在40%以上,存活率在60%以上,明显高于市售普通酵母;其麦芽糖酶活力分别为10.12和15.10u/g,高于普通低糖酵母和普通高糖酵母;且在蔗糖质量分数为0%~40%的条件下生长良好。

Although enzyme dosages advance has expelled the development of bio-tech, the development of maltose industry is not satisfying.

酶制剂的发展带动了生物技术的发展,但麦芽糖工业的发展却不尽人意。

Enzymatic diagnosis of Pompe disease is hampered by the presence of several isoenzymes in whole blood, of which the neutrophil enzyme maltase-glucoamylase is of particular concern due to its low pH optimum.

酶法诊断庞佩病是受到在场的几个同工酶全血,而中性酶麦芽糖-糖化酶是特别关注,由於其低ph最优。

The application effects of enzyme preparation in mashing process and kinetics for degradation of β-glucan in wort was studied.

探讨了双水相纯化β-葡聚糖酶工艺,筛选适宜的纯化体系,最后研究了β-葡聚糖酶在麦芽糖化过程中的应用效果,并建立了降解β-葡聚糖的动力学方程。

Obtained in quantity from barley, it is used to saccharify starch in the production of maltose syrup.

淀 粉酶则更易于切割麦芽糖,因为麦芽糖具有一个β-结构的异头碳原子。

A Bacteriocin-producing Lactic Acid Bacteria R260 strain was screened from plant-material. The morphological, physiological and biochemical features of R260 strain were as follows, the bacterial cell was gram-positive, straight rot-shaped, single or pairs and the spor wasn't found. VP reaction, nitrate reaction, gelatin liquefy and catalase reaction were negative. Glucose, fructose, sucrose and maltose were fermented to organic acids.

本实验从植物性材料中筛选到一株产细菌素的菌株 R260,菌株的形态观察和生理生化性质测定结果显示,菌体细胞呈杆状,单个或成对出现,革兰氏阳性,无芽孢;接触酶反应、硝酸盐还原实验、明胶液化实验、产氨实验、水解淀粉实验、硫化氢产生实验和 VP 实验均为阴性;发酵葡萄糖、蔗糖、麦芽糖、果糖和核糖。

The sensitivity of these amylases toward pH will be greater.

温度、pH对于黑曲霉的液曲麦芽糖酶的影响。

The sensitivity of these amylases toward pH will be greater.

温度、pH对于黑麯霉的液麯麦芽糖酶的影响。

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