Current Research on Agriculture and Life Sciences
- 제4권
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- Pages.55-64
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- 1986
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- 2287-271X(pISSN)
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- 2288-0356(eISSN)
배과실(果實)의 Polyphenol Oxidase의 분리(分離) 정제(精製) 및 그 특성(特性)
Isolation, Purification and Some Properties of Polyphenol Oxidase from Pear
- Kang, Yoon Han (Dept. of Food Science and Technology, Coll. of Agric., Kyungpook Natl. Univ.) ;
- Sohn, Tae Hwa (Dept. of Food Science and Technology, Coll. of Agric., Kyungpook Natl. Univ.) ;
- Choi, Jong Uck (Dept. of Food Science and Technology, Coll. of Agric., Kyungpook Natl. Univ.)
- 발행 : 1986.04.30
초록
배과실(果實)의 PPO를 분리(分離) 정제(精製)한 후(後) 그 특성(特性)을 조사(調査)한 결과(結果)는 다음과 같다. 조효소액(粗酵素液)을 전기영동한 결과 2개의 활성분리대(活性分離帶)가 관찰(觀察)되었으며, 이 조효소액(粗酵素液)을 acetone 심몰(沈沒)과 DEAE-cellulose chromatography로 부분정제(部分精製)한 결과 PPO A 분획(分劃)과 PPO B 분획(分劃)을 얻었다. 각 구분을 전기영동(電氣泳動)한 결과 PPO A, B 각각 Rm치가 0.58, 0.68인 단일 활성분리대(活性分離帶)가 관찰(觀察)되었다. PPO A와 PPO B의 최종 정제도(精製度)는 각각 7.8와 8.7배(倍)였다. PPO A의 최적(最適) pH와 온도(溫度)는 pH 7,
Polyphenol oxidase in japanese pear (Pyrus communis var. mansamkil) was isolated, partially purified and its some properties were investigated. Polyacrylamide disc gel electrophoresis indicated two bands with polyphenol oxidase activity in the extract from acetone dry powder of par flesh. These two polyphenol oxidases (PPO A and PPO B) were purified through acetone precipitation and diethylaminoethyl cellulose column chromatography. PPO A and B were purified 7.8 fold and 8.7 fold by the present procedure, respectively. The Rm values of partially purified PPO A and B were estimated to be 0.58 and 0.68, respectively. The optimum temp, and pH of PPO A activity were
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