Bacillus cereus β - 아밀라아제의 정제 및 이화학적 성질

배송환; 이찬; 이석원; 윤철식; 정수현

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Bacillus cereus β - 아밀라아제의 정제 및 이화학적 성질 KCI 등재

배송환, 이찬, 이석원, 윤철식, 정수현

언어KOR
URLhttps://db.koreascholar.com/Article/Detail/42162

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)

Vol. 6 No. 4 (1993.12)
pp.307-313

한국식품영양학회 (The Korean Society of Food and Nutrition)

초록

Bacillus cereus B-amylase was purified by Sephadex G-100 gel filtration, CM Sephadex C-50 ion exchange chromatography and CM Sephadex C-50 ion exchange rechromatography. The purified enzyme showed 871unit/㎎ of specific activity. The purified enzyme was identified as homogenious by disc PAGE, SDS-PAGE and analysis of reaction product. The purified enzyme showed optimum pH 7.0. optimum temperature 50℃, and was stable at 0∼50℃ and at pH range of 6∼10.

저자

배송환 | Song Hwan Bae
이찬 | Chan Lee
이석원 | Seog Won Lee
윤철식 | Cheol Sik Yoon
정수현 | Soo Hyun Chung

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