Purification and Characterization of Streptomyces chibaensis Inulase

Streptomyces chibaensis가 분비하는 이눌라아제의 정제(精製)와 특성(特性)

  • Chung, Koo-Young (Department of Food Science, Seoul Woman's College) ;
  • Park, Kwan-Hwa (Department of Food Technology, Seoul National University) ;
  • Lee, Ke-Ho (Department of Food Technology, Seoul National University)
  • 정구영 (서울여자대학 식품과학과) ;
  • 박관화 (서울대학교 식품공학과) ;
  • 이계호 (서울대학교 식품공학과)
  • Published : 1981.03.30

Abstract

An inulase from Streptomyces chibaensis was purified about 120-fold with the yield of 38 by ethanol precipitation, DEAE-cellulose chromatography and Sephadex G-200 gel-filtration. The purified enzyme showed the maximal activity at pH 6.5 and was fairly stable between pH $5.0{\sim}9.0$ The enzyme was slightly activated by $Mn^{++},\;Mg^{++}\;and\;Co^{++}$, and markedly inactivated by $Hg^{++}\;and\;Ag^{+}$. The inulase was characterized as a typical endo-inulase which hydrolyzed inulin in a random manner and Km for the inulin was $4.54{\times}10^{-4}M$.

Streptomyces chibaensis로부터 분비하는 이눌라아제를 일연(一連)의 에탄올 침전, DEAE-cellulose 칼럽크라마토그래피 및 Sephadex-200 gel frltration 방법에 의(依)해서 120배 분리정체하였고 정제된 효소의 최적 pH는 6.5이고 pH $5.0{\sim}9.0$ 범위내에서는 비교적 안정성을 보였다. 효소는 $Mn^{++},\;Mg^{++}$$Ca^{++}$의 존재하에서는 약간 활성화되었고, $Hg^{++}\;Ag^{++}$의 존재하에서는 강한 비활성화를 보였다. 정제된 효소는 endo 형(型)으로 Km 값은 $4.54{\times}10^{-4}M$이었다.

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