Applied Biological Chemistry
- 제37권5호
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- Pages.356-360
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- 1994
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
한국산 대추의 Endo-Polygalacturonase의 특성
Characteristics of Endo-Polygalacturonase from Korean jujube
-
최청
(영남대학교 식품가공학과) ;
- 천성숙 (영남대학교 식품가공학과) ;
- 조영제 (영남대학교 식품가공학과) ;
-
안봉전
(동국전문대학 향장공업과) ;
- 김영활 (대구보건전문대학 임상병리과) ;
- 이선호 (영남대학교 식품가공학과) ;
- 김성 (영남대학교 식품가공학과)
-
Choi, Cheong
(Department of Food Science and Technology, Yeungnam University) ;
- Chun, Sung-Sook (Department of Food Science and Technology, Yeungnam University) ;
- Cho, Young-Je (Department of Food Science and Technology, Yeungnam University) ;
-
Ahn, Bong-Jeon
(Department of Cosmetic Engineering, Tongkuk Junior College) ;
- Kim, Young-Hwal (Department of Clinical Pathology, Daegu Junior Health College) ;
- Lee, Seon-Ho (Department of Food Science and Technology, Yeungnam University) ;
- Kim, Seong (Department of Food Science and Technology, Yeungnam University)
- 발행 : 1994.10.31
초록
한국산 대추의 endo-polygalacturonase는 최대 효소활성을 위한 pH는 5.0, 최적온도는
The optimum pH and temperature for endo-polygalacturonase activity from Jujube were 5.0 and