Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Some Properties of Malic Enzyme From Malo-Alcoholic Yeast

Malo-Alcohol 발효(醱酵)에 관여(關與)하는 분열효모균(分裂酵母菌)이 생성(生成)하는 Malic Enzyme의 효소학적(酵素學的) 성질(性質)

  • Chung, Ki-Taek (College of Agriculture, Kyungpook National University) ;
  • Yu, Tae-Shick (College of Science and Engineering, Keimyung University) ;
  • Kim, Jae-Keun (College of Agriculture, Kyungpook National University)
  • Published : 1983.01.01
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Abstract

Some properties of malic enzyme (EC 1.1.1.40) prepared from malate-decomposition yeast, Schizosac-charomyces japonicus var. japonicus St-3 were investigated. The activity of malic enzyme was maximum when it was cultured for 24 hours. The optimum conditions for the enzyme reaction were pH 10.0 and temperature of $25^{\circ}C$. The crude enzyme was very stable at the range of pH 7.0-8.4, and almost 50 percent of enzyme activity was lost by heating at $60^{\circ}C$ for 10 minutes. The malic enzyme activity was enhanced by the addition of $Mn^{++}$. But the enzyme activity was not affected by the addition of organic acids, amino acids and ethanol, respectively.

Malo-alcohol 발효(醱酵)에 관여하는 분열효모균(分裂酵母菌), Schizos-accharomyces japonicus var. japonicus St-3가 생성(生成)하는 malic enzyme(EC 1.1.1 40)의 몇가지 성질(性質)을 조사하였다. Malic enzyme의 생성(生成)은 배양(培養) 24시간(時間)에 최대(最大)에 이르렀고 효소반응(酵素反應)의 최적(最適) pH는 10.0, 온도(溫度)는 $25^{\circ}C$였다. 본(本) 효소(酵素)는 pH $7.0{\sim}8.4$에서 안정(安定)하였으며 $60^{\circ}C$, 10분간(分間) 열처리(熱처理)로 50% 실활(失活)되었다. $Mn^{2+}$ 첨가(添加)는 효소활성(酵素活性)을 촉진(促進)시켰으며 유기산(有機酸), 아마노산(酸) 및 ethanol의 첨가(添加)는 효소활성(酵素活性)에 아무런 영향(影響)이 없었다.

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