Catalase from Aspergillus niger KUF-04

Aspergillus niger KUF-04가 생산하는 Catalase

  • Yang, Ho-Suk (Department of Food Technology, Korea University) ;
  • Yang, Han-Chul (Department of Food Technology, Korea University) ;
  • Yoshiki Tani (Department of Agricultural Chemistry, Kyoto University)
  • Published : 1988.06.01


Catalase from Aspergillus niger KUF-04 was purified by five steps including gel filtration. The overall purification gave 64-fold purified preparation, a yield of about nine percent. The enzyme showed its maximum absorption at 406 nm. The optimum pH and temperature for the enzyme activity were around pH 7.0 and 6$0^{\circ}C$, respectively. The catalase was found to be stable in the range of pH 4.0 to pH 8.3 and temperature 2$0^{\circ}C$ to 6$0^{\circ}C$. However, it lost nearly all of the activity by heating at 8$0^{\circ}C$ for 20 min. The activity was markedly inhibited by hydroxylamine, potassium cyanide and sodium azide.

Aspergillus niger KUF-04에서 얻은 catalase는 gel 여과를 포함하여 5단계를 걸쳐 정제하였으며, 9% 회수율로 64배 정제되었다. 본 효소는 406, 503, 625nm에서 흡광을 나타내었으며, 특히 406nm에서 뚜렷한 흡수대를 보여주었다. 이 효소 활성의 최적 pH와 온도는 각각 7.0과 6$0^{\circ}C$이었다. 이 효소는 pH4.0과 8.0 사이에서 안정했으며 열에 대한 안정성은 2$0^{\circ}C$에서 5$0^{\circ}C$까지는 안정했으나, 8$0^{\circ}C$에서 20분간 반응시켰을 때 효소의 활성이 전부 소실되었다. 이 효소의 활성은 주로 hydroxylamine, potassium cyanide, sodium azide에 의해 저해되었다.