한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제7권1호
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- Pages.16-22
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- 1994
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Bacillus sp. GS가 생산하는 Xylanase의 정제 및 특성
Purification and Characterization of Xylanase from Bacillus sp. GS
- An, Jun-Bae (Dept.of Food Science and Technology College of Agriculture and Life Science Seoul National University) ;
- Park, Heon-Guk ;
- Lee, Gye-Ho
- 발행 : 1994.03.01
초록
Xylanase from Bacillus sp. GS was purified through acetone precipitation, DEAE-Sephadex A-50 ion exchange chromatography and Sephadex G-100 gel filtration. The optimum reaction temperature of purified xylanase was 50t . Its optimum pH was between pH 6.0 and pH 6.5. This enzyme was stable below 5