한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권5호
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- Pages.1079-1086
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- 2000
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- 0367-6293(pISSN)
Kiwi pectinesterase inhibitor의 분리와 불투명 과즙의 혼탁성 유지
Separation of Kiwi Pectinesterase Inhibitor and its Effect on Cloud Maintenance in Cloudy Juices
- Kim, Myoung-Hwa (Department of Horticultural Breeding, Mokpo National University) ;
- Go, Eun-Kyoung (Department of Horticultural Breeding, Mokpo National University) ;
- Hou, Won-Nyoung (Department of Horticultural Breeding, Mokpo National University)
- 발행 : 2000.10.31
초록
CNBr-sepharose 4B에 orange pectinesterase(PE)에 결합시킨 affinity chromatography용 수지에 PEI를 선택적으로 결합시킨 후, 높은 이온강도를 갖는 pH 9.5의 용액으로 PEI의 활성 peak를 용출 분리하였다. 분리된 kiwi PEI의 분자량은 12.5% SDS-PAGE 전기영동상에서 약 16.6 KDa 정도인 것으로 나타났다. 분리된 PEI 활성은
Pectinesterase inhibitor(PEI) of ripened kiwi fruit(Actinidia chinensis) was separated with affinity chromatography using CNBr-activated Sepharose 4B being covalently bound by orange pectinesterse(PE). The affinity resin strongly and selectively bound PEI, which could be eluted in high yield as a single peak by pH 9.5 without loss of inhibitory activity. The separated PEI had maintained almost inhibitory activity at
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