Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Characterization of Streptomyces sp. KSM-35 and Purificaton of Its Maltotetraose Forming Amylase

Streptomyces sp. KSM-35의 특성과 Maltotetraose 생산성 아밀라제의 정제

  • Cha, Jin (Department of Food Technology, Korea University) ;
  • Kim, Young-Bae (Department of Food Technology, Korea University) ;
  • Seo, Byung-Cheol (Department of Food Science and Technology, Seoul National University) ;
  • Park, Kwan-Wha (Department of Food Science and Technology, Seoul National University)
  • 차진 (고려대학교 식품공학과) ;
  • 김영배 (고려대학교 식품공학과) ;
  • 서병철 (서울대학교 식품공학과) ;
  • 박관화 (서울대학교 식품공학과)
  • Published : 1994.10.01
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Abstract

A bacterial strain KSM-35 producing maltotetraose forming amylase was isolated from compost and identified as Streptomyces based on its morphological, cultural, and physiological characteristics. The amylase from Streptomyces sp. KSM-35 culture filtrate was purified by ammonium sulfate precipitation, followed by the liquid chromatographic procedures using DEAE-Toyo pearl and sephadex G-100 with 27.1% activity recovery. The molecular weight of the enzyme was estimated to be 50,000 and the isoelectric point 4.3. The main product by the amylase from soluble starch was maltotetraose which accounted for 56% of all the oligosaccharides detected after 26 hrs of reaction. Maltose (20%o) and maltotriose (16%) were the next important byproducts while glucose and maltopentaose were detected as traces.

퇴비에서 maltotetraose 생산성 아밀라제를 분비하는 세균 KSM-35를 분리하여 그의 형태적, 생화학적 특성을 고려하여 Steptomyces albus로 잠정 동정 하였다. 이 균주가 생산하는 아밀라제는 유안침전 분획, DEAE-Toyo pearl 및 2회의 sephadex-100 크로마토그라피로 44.5배 정제하며 27.1%의 활성을 회수할 수 있었다 이 효소의 등전점은 4.3이었으며 SDS-PAGE로 분석한 결과 분자량은 약 50,000이었다. 이 균주의 아밀라제를 2% 전분과 26시간 반응시킨 후 생성된 올리고당류를 HPLC로 조사한 결과 56%가 maltotetraose로서 주산물이었고 maltose와 maltoriose가 각각 20% 및 16%를 차지하였으며 기타 소량의 glucose, maltopentaose가 검출되었다.

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