Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 5
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- Pages.576-581
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- 1993
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- 0367-6293(pISSN)
Thermostability of Polygalacturonase from Chinese Cabbage
배추 Polygalacturonase의 열안정성
- Cheong, Tae-Kyou (Department of Food Science & Technology Seoul National University) ;
- Moon, Tae-Wha (Department of Food Science & Technology Seoul National University) ;
- Park, Kwan-Hwa (Department of Research Center for New Bio-Materials in Agriculture Seoul National University)
- Published : 1993.10.01
Abstract
Polygalacturonase(PG) was extracted from Chinese cabbage and partially purified by ammonium sulfate fractionation and ion-exchange chromatography. Three fractions, D-PG, C-1 PG, and C-2 PG, were separated by CM-Sephadex C-25 column chromatography and FPLC Mono Q HR 5/5 or Mono S HR 5/5 column and their physicochemical characteristics were investigated. All three fractions had optimum pH and temperature of 4.5 and
김치 조직의 연화에 관여하는 효소인 polygalacturonase(PG)를 배추에서 추출하여 황산암모늄 분획, 이온교환크로마토그래피 및 FPLC를 이용하여 D-PG, C-1, C-2 PG 세 분획으로 분리 정제하여 특성을 조사하였다. 분리된 세 분획의 활성 최적 온도는