한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제16권2호
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- Pages.235-241
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- 1984
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- 0367-6293(pISSN)
배추 펙틴에스테라제의 정제 및 특성
Purification and Characterization of Chinese Cabbage Pectinesterase
- Ko, Young-Hwan (Department of Food Science and Technology, Seoul National University) ;
- Park, Kwan-Hwa (Department of Food Science and Technology, Seoul National University)
- 발행 : 1984.06.30
초록
배추로부터 얻은 펙틴에스테라제 조효소액을 DEAE-셀를로오스 이온교환 수지를 통과시켜 두개의 분획F-A와 F-B를 분리했으며. 그중 주종을 이루고 있는 F-A는 DEAE-셀룰로오스 이온교환수지. CM-셀를로오스 이온교환수지를 통과시켜서 약 340배 정제하였다. F-A와 F-B는 비슷한 염효과를 나타내었는데, 최적 염농도는
Two fractions of pectinesterase from Chinese cabbage were isolated by ammonium sulfate fractionation, ion exchange chromatography on DEAE-cellulose and Sephadex G-150 gel filtration. The fraction F-A and F-B were purified approximately 340- and 10-fold. The similar salt effects and pH optima (pH 7.5-8.0) were obtained for the two pectinesterase fractions. The maximum activity of both two. fractions were obtained at 20-50mM of divalent rations and at 250mM of monovalent rations. The apparent Michaelis constant of the F-A was 0.01% for citrus pectin. The temperature optima for F-A and F-B were
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