Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 16 Issue 1
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- Pages.41-46
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- 1984
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- 0367-6293(pISSN)
Separation and Characterization of Endo-Polygalacturonase from Aspergillus niger
Aspergillus niger가 생산(生産)하는 Endo-Polygalacturonase의 분리(分離)와 특성(特性)
- Park, Kyong-Bin (Department of Food Science and Technology, College of Agriculture, Seoul National University) ;
- Park, Kwan-Hwa (Department of Food Science and Technology, College of Agriculture, Seoul National University)
- Published : 1984.03.30
Abstract
The pectic enzymes produced from Aspergillus niger were separated into three fractions (F-A, F-I and F-II) by means of Sephadex and DEAF-Sephadex column chromatography. Each enzyme fraction was characterized by determining viscosity change and reducing surgar of the pectic acid-enzyme mixture and analyzing thin layer chromatogram of the reaction products. F-I rapidly reduced the viscosity of pectic acid solution and released reducing groups in a random manner so that appeared to be an endo-polygalacturonase (endo-PG). The optimum pH of endo-PG for viscosity reducing activity was 4.2 and that for releasing reducing surgar was 4.7. In the thermal inactivation of endo-PG of
Aspergillus niger sherumanni IAM 2059가 분비하는 펙틴질분해효소 중에서 endo-polygalacturonase 를 Sephadex G-100, DEAE-Sephadex A-50을 이용하여 분리하고 점도감소와 분해산물분석을 통해 효소의 특성을 조사하였다. Chromatography를 통해 얻은 3 개의 역가 fraction (F-A, F-I 및 F-II) 은 각각 exo형 효소, eodo-polygalacturonase, endo-polymethylgalacturonase 이었다. endo-polygalacturonase의 역가 최적 pH는 환원당 생성으로는 pH4.2 근방이었고 점도감도로는 pH4.7 근방이었다. 이 효소의 Z-value는
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