Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 13 Issue 1
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- Pages.67-73
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- 1981
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- 0367-6293(pISSN)
Purification and Characterization of Streptomyces chibaensis Inulase
Streptomyces chibaensis가 분비하는 이눌라아제의 정제(精製)와 특성(特性)
- Chung, Koo-Young (Department of Food Science, Seoul Woman's College) ;
- Park, Kwan-Hwa (Department of Food Technology, Seoul National University) ;
- Lee, Ke-Ho (Department of Food Technology, Seoul National University)
- Published : 1981.03.30
Abstract
An inulase from Streptomyces chibaensis was purified about 120-fold with the yield of 38 by ethanol precipitation, DEAE-cellulose chromatography and Sephadex G-200 gel-filtration. The purified enzyme showed the maximal activity at pH 6.5 and was fairly stable between pH
Streptomyces chibaensis로부터 분비하는 이눌라아제를 일연(一連)의 에탄올 침전, DEAE-cellulose 칼럽크라마토그래피 및 Sephadex-200 gel frltration 방법에 의(依)해서 120배 분리정체하였고 정제된 효소의 최적 pH는 6.5이고 pH
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