The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
권호 표지

Production and Enzymatic Properties of Laccase from Flammulina velutipes

Flammulina velutipes에 의한 Laccase의 생산과 효소적 특성

  • Lee, Jae-Sung (Department of Food Science and Technology, Yeungnam University) ;
  • Suh, Dal-Sun (Department of Food Science and Technology, Yeungnam University)
  • 이재성 (영남대학교 식품가공학과) ;
  • 서달선 (영남대학교 식품가공학과)
  • Published : 1985.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The production of lac case by the funguson various media was studied. The characteristics of the enzyme were also studied regarding to the optimum pH, stability, Km value, and inactivation. The maximum activity of laccase reached the 40 days of incubation and the barley straw extract appeared to be a strong inducer for laccase. The enzyme showed stability at wide range of pH with optimum pH of 6.6. Temperature stability of the enzyme was high. Laccase was not inactivated by the organic solvents used for the precipitation. The enzyme, how­ever, was completely inactivated by trichloroacetic acid and sodium azide.

Keywords