Study of some properties of an activated enzyme preparation of a high degree of purification by methods of spectral and sedimentation analyses. N.E. KULIKOVA, A.G. CHERNOBROVINA, N.N. ROEVA, O.Yu. POPOVA
Keywords:
Aspergillus orуzae crystal α-amylase, enzyme preparation, luminescence spectrum, absorption spectrum, enzymatic activityAbstract
Study of some properties of an activated enzyme preparation of a high degree of purification by methods of spectral and sedimentation analyses. N.E. KULIKOVA, A.G. CHERNOBROVINA, N.N. ROEVA, O.Yu. POPOVA (Moscow State University of Food Production, Moscow).
As is known, amylolytic enzymes formed by different producers differ in their properties and action mechanisms. The use of amylase in industrial reactions depends on its unique features, such as its action feature, the main and by-products of the reaction, the optimal temperature and pH of the medium.
To obtain the maximum effect from the addition of the enzyme to the raw materials (wort, dough) and the choice of optimal dosages, temperature conditions of use, and other application features, some physicochemical properties of the high-purity enzyme preparation were studied.
The obtained experimental data on the increase in the activity of the enzyme preparation of crystalline α-amylase Asp. orуzae after heat treatment in the presence of calcium ions and some physicochemical properties of the enzyme by spectral analysis methods suggest a connection between the increase in catalytic activity after heating in optimal temperature conditions and the conformational changes in the protein molecule that occur during this process. Thus, conditions are created that contribute to the emergence of the most effective induced correspondence of the enzyme and the substrate, the result of which is manifested in an increase in enzymatic activity.
