劉懷勝2006-07-252018-06-282006-07-252018-06-282000http://ntur.lib.ntu.edu.tw//handle/246246/9249本文主要探討超音波對isoamylase 水解枝鏈 澱粉反應的影響。超音波在無攪拌的情形下， 具有增進isoamylase 反應的效果，其增進之效 率與置於恆溫振盪器下的結果相近，因此，超 音波應是具有混合之效果，藉以增進質傳效果 而加速反應。當超音波強度大於0.005W/ml 時，反應速率隨超音波強度增加而增加。然而 在有攪拌的情形下，超音波藉由增進質傳效 果，以達到加快反應的效果則無法顯現。進一 步探討超音波洗淨槽系統下isoamylase 反應 動力學，發現Vmax 增加1.9 倍，Km 增加 4.1(power=7)及4.5(power=9)倍。而探針系統 下，反應速率增加主要是起因於超音波直接裂 解枝鏈澱粉，不易討論其動力學性質。The effect of ultrasound on hydrolysis of amylopectin by isoamylase were investigated. Ultrasound without agitation can enhance reaction with the similar rate to that in the shaker. Thus, it implied that ultrasound may enhance mass transfer. Besides, reaction rate is linearly related to the ultrasound intensity when intensity higher than 0.005W/ml. According to kinetic investigation in the cleaning bath system, Vmax increases to 1.9 times and Km to increases 4.1 (power=7) and 4.5 (power=9) times respectively. For probe system, reaction rate enhancement may actually result from amylopectin degradation under ultrasound, therefore it is hard to discuss its kinetic property.application/pdf37114 bytesapplication/pdfzh-TW國立臺灣大學化學工程學系暨研究所超音波水解枝鏈澱粉酵素ultrasoundisoamylasereporthttp://ntur.lib.ntu.edu.tw/bitstream/246246/9249/1/892214E002035.pdf