Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Properties of the Extracellular Proteins Produced by Bacillus sp. WY-60

Bacillus sp. WY-60이 생산한 균체외 단백질의 특성

  • Kwon, Oh-Jin (Dept. of Food Science and Technology, Yeungnam University) ;
  • Park, Shin (Dept. of Agricultural Chemisty, Taegu University)
  • 권오진 (영남대학교 식품가공학과) ;
  • 박신 (대구대학교 농화학과)
  • Published : 1993.12.01
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Abstract

Extracellular proteins of Bacillus sp. WY-60 were obtained, and then the properties of the isolated proteins were characterized. The proteins were composed of two kinds of protein in size. The molecular weight of the major protein was around 21,000 according to the gel filtration chromatography and SDS-polyacryamide gel electrophoresis. The amino acid composition showed that glutamic acid was a major amino acid with the concentration of 26.16mg/g. The isoelectric point of the proteins was about pH 7.5.

Keywords

References

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