Microbiology and Biotechnology Letters (한국미생물·생명공학회지)
- Volume 19 Issue 2
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- Pages.158-162
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- 1991
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- 1598-642X(pISSN)
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- 2234-7305(eISSN)
Purification and Properties of Aspergillus ficuum Endoinulinase
Aspergillus ficuum 조효소액으로부터 Endoinulinase의 정제 및 특성
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Han, Sang-Bae
(Department of Food Science and Technology, Chonbuk National University) ;
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Ryu, Hyang-Suk
(Department of Home Economics, Chonbuk National University) ;
- Rho, Min-Whan (Department of Food Science and Technology, Chonju Woosuk University) ;
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Lee, Tae-Kyoo
(Department of Food Science and Technology, Chonju Woosuk University) ;
- Sohn, Hee-Suk (Department of Food Science and Technology, Korea University) ;
- Woo, Soon-Ja (Department of Food Science and Technology, Korea University) ;
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Uhm, Tai-Boong
(Department of Food Science and Technology, Chonbuk National University)
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한상배
(전북대학교 식품공학과) ;
-
유향숙
(전북대학교 가정교육과) ;
- 노민환 (전주우석대학교 식품공학과) ;
-
이태규
(전주우석대학교 식품공학과) ;
- 손희숙 (고려대학교 식품공학과) ;
- 우순자 (고려대학교 식품공학과) ;
-
엄태붕
(전북대학교 식품공학과)
- Published : 1991.04.01
Abstract
Endoinulinase was purified from a commercial inulin preparation produced by Aspergillus ficuum using ion exchange chromatography on CM-Sephadex C-50 and DEAE-Sepharose 6B, HPLC gel filtration on a Protein Pak 125 Colum and HPLC ion exchange chromatography on a TSK DEAE-5pw Column. The endoinulinase had a molecular weight of 72,000