한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제25권5호
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- Pages.565-570
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- 1993
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- 0367-6293(pISSN)
돼지감자 Peroxidase의 분리와 특성
Isolation and Characterization of Peroxidase from Jerusalem Artichoke Tubers
- Yoon, Eun-Seok (Department of Food Science, Seoul Woman's University) ;
- Kang, Su-Jung (Department of Food Science, Seoul Woman's University) ;
- Noh, Bong-Soo (Department of Food Science, Seoul Woman's University) ;
- Choi, Eon-Ho (Department of Food Science, Seoul Woman's University)
- 발행 : 1993.10.01
초록
가공 과정 중 갈변에 관여하는 돼지감자의 peroxidase가 ammonium sulfate, DEAE-cellulose column, Sephacryl S-200 column chromatography에 의하여 36.65배로 정제되었다. 이 효소는 p-phenylenediamine을 기질로 사용하였을 때 pH5.0가 활성 최적 pH이었으며 pH
Peroxidase from Jerusalem artichoke tubers, which might be related to browning reaction, was purified by ammonium sulfate precipitation, DEAE-cellulose and Sephacryl S-200 chromatography. The optimum pH of the purified peroxidase was 5.0 and relatively stable at pH