Properties of Crude $\beta$-amylase from Korean ginseng, Panax ginseng C. A. Meyer

고려인삼(Panax Ginseng C. A. Meyer) 중의 조(組) $\beta$-amylase의 분리와 그 성질

  • Kim, Byung-Mook (Depant ment of Food Science and Technology, Chung-Ang University)
  • 김병묵 (중앙대학교 식품가공학과)
  • Published : 1985.08.01

Abstract

Curde $\beta$-amylase was prepared by frationation of the water extracts from Korean ginseng, Panax Ginseng C.A. Meyer, with 0.2-0.6 saturation of ammonium sulfate. The enzyme showed the typical properties of $\beta$-amylase, producing only maltase from starch. The enzyme preparation also showed no maltase activity. The enzyme was stable at the pH 5-9 and at the temperature below $40^{\circ}C$. The enzyme showed the optimum pH at 5.0 and the optimum temperature at $35^{\circ}C$. Its activities had proportional relations with substrate concentration below 12 mg%, showing Km V slues of 4.76 mg%. The enzyme was inhibited by $Ag^{+}$, $Hg^{++}$, $Cd^{++}$, $Cu^{++}$,$ Al^{3+}$, and $Fe^{3+}$.

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