한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제2권1호
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- Pages.67-71
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- 1970
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- 0367-6293(pISSN)
전분이용(澱粉利用)에 관한 연구(硏究)(제(第) 1 보(報)) Starch Agar-gel-plate를 이용(利用)한 Amylase 활성(活性) 측정법(測定法)
Studies on Application of Starch Part I. Action of Amylase on Starch Agar-gel-plate
- Yu, Ju-Hyun (Department of Food Engineering, Yonsei University) ;
- Chu, Kyung-Hee (Dep. Chem. Engin., Yonsei Univ.) ;
- Hong, Yun-Myung (Dep. Chem. Engin., Yonsei Univ.) ;
- Arima, K.
- 발행 : 1970.06.28
초록
본 실험(本 實驗)에서는, amylase 활성(活性)을 측정(測定)하기 위하여 starch-agar-gel-plate를 만들어 cork borer로써 9mm의 구멍을 뚫고, 각(各) 농도(濃度)의 효소(酵素)를 주입(注入)하여 일정(一定)한 온도(溫度)에서 일정(一定)한 시간(時間)동만 반응(反應)시킨 후, 0.1N-iodine액(液)으로 분해(分解)하지 않은 starch를 착색시켜, 착색안된 무착색(無着色) zone의 직경을 측정(測定)해서 비교 검토한 것으로 서 이 방법(方法)을 "cork borrer method"라고 칭하였다. starch-agar-gel-plate 상(上)에서의 무착색(無着色) zone 형성(形成)의 최적(最適) pH는, Bacillus 균(菌)이 생산(生産)하는 amylase인 biotex, spitase 등은 중성(中性) 내지 알카리성(性)에서, 사상균이 생산(生産)하는 효소인 mucor-rennin, gluco-amylase, biodiase 등에 있어서는 pH
The amylase was0 incubated in a 9mm hole on the starch agar gel plate bored with a cork borer. When 0.1N-iodine solution sprayed on the plate, the formed uncolored zone were observed. An activity of amylase has been determined by measurement of diameter of the uncolored zone. We named this method 'cork borer method'. When amylase was incubated on the starch agar gel plate, the following points were obtained. 1) The optimum pH for the formation of the zone in case of amylases(Biotex, Spitase) which produced by Bacillus is neutrality and alkali, while that for Glucoamylase, Biodiase, and Mucorrennin which produced by Rhizopus and Mucor is from 5 to 7. 2) The diameter of the zone was increased by the incubation time and amylase activity. 3) The zone was easily formed at low level of starch concentration and was formed much bigger than at
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