지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.2 No.1
- 발행연도
- 1997.3
- 수록면
- 71 - 76 (6page)
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초록· 키워드
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Pullulanase was produced from the Klebsiella pneumoniae NFB-320 with the composition of 1.0% pullulan, 1.5% yeast extract, 0.2% K₂HPO₄ and 0.02% MgSO₄ ㆍ7H₂O(pH 5.5). The optimum temperature for activity of the pullulanase was 30℃ and the highest yield of the enzyme was obtained after cell growth at 30℃ for 18hr, and maintained until 24hr cultivation. The pullulanase was successively purified 52.6 folds with 7.8% yield by acetone precipitation, DEAE-cellulose column chromatography and gel filtrations. The purified enzyme hydrolyzed pullulan into maltotriose exclusively. Chemical and physical properties of purified pullulanase from Klebsiella pneumoniae NFB-320 were examined. The optimum pH and temperature for enzyme activity were 5.0 and 60℃, respectively. The enzyme was stable between pH 4 and 7, and up to 50℃. The effect of modification on the rate of enzyme reaction was studied with various chemicals and metal ions. The enzyme has been found to be inactivated by I₂ and N-bromosuccinimide(NBS), which probably indicated the involvement of tryptophan residues in the active center of the enzyme.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
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UCI(KEPA) : I410-ECN-0101-2009-511-018072714