한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제9권3호
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- Pages.253-258
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- 1996
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
고구마 $\beta$ 아밀라아제의 안정성에 관한 연구(2)
Stability of Sweet Potato $\beta$ Amylase (II)
초록
Stabilities of sweets potato f-amylase on various reagents were studied. The enzyme was stabilized by bovine serum albumin, Triton X-100 and 2-mercaptoethanol of 0.04%. Among them, bovine serum albumin was the most effective. And enzyme stability was increased by using the deairated solution. The enzyme activity was remained 0% in the absence of glycerol, 25% in the presence of 20% glycerol and 50% in the presence of 40% glycerol at 37