Applied Biological Chemistry
- 제35권4호
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- Pages.300-307
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- 1992
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
파인애플 bromelain의 정제 및 특성
Purification and characterization of bromelain isolated from pineapple
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Suh, Hyung-Joo
(Department of Food Technology, Korea University) ;
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Lee, Ho
(Department of Food Technology, Kyonggi University) ;
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Cho, Hong-Yon
(Department of Food Science and Industry, Korea University) ;
- Yang, Han-Chul (Department of Food Technology, Korea University)
- 발행 : 1992.08.30
초록
파인애플의 과육과 줄기로부터 fruit-bromelain을 정제도 18배와 수율 23%, stem-bromelain을 정제도 46배와 수율 23%로 각각 전기영동적으로 균일하게 정제하였다. 두 효소의 분자량을 Sephadex G-200에 의해 측정한 결과, fruit-와 stem-bromelain의 분자량은 32.5 KDa와 37 KDa이었으며, 이들은 공히 1개의 subunit로 구성된 효소단백질이었다. Fruit-bromelain은 pH 8.0과
Bromelains (EC 3.4.4.24) isolated from pineapple fruit and stem have been purified about 18 and 46-folds to homogenity in the same yield of 23%. Molecular weights of fruit and stem-bromelain were estimated to be 32.5 KDa and 37 KDa by Sephadex G-200, respectively. The enzymes were composed of one subunit. The fruit and stem-bromelain had their maximum activity at pH 8.0,