Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Alum on the Activity of Raw Starch-Digesting Enzyme Produced by Bacillus sp.

Bacillus sp.가 생산하는 전분 분해효소의 활성에 미치는 Alum첨가의 영향

  • Lee, Shin-Young (Department of Fermentation Engineering, Kangwon National University) ;
  • Lee, Sang-Gui (Department of Fermentation Engineering, Kangwon National University) ;
  • Kang, Tae-Su (Department of Fermentation Engineering, Kangwon National University) ;
  • Lee, Myong-Yul (Department of Food Science and Technology, Chungbuk National University)
  • Published : 1995.10.31
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Abstract

The effect of alum$(Al{\cdot}K(SO_4)_2{\cdot}12H_{2}O)$ on the activity of raw starch-digesting enzyme produced by alkali-tolerant Bacillus sp. was investigated. In adding alum of 0.5%(w/w), activities of raw starch-digesting enzyme on the gelatinized and raw rice starches have not been inhibited. In case of adding alum of 5%(w/w), competitive and uncompetitive inhibition were observed for the gelatinized and raw rice starches, respectively. The inhibitory effect on the raw starch was much higher than that on the gelatinized starch.

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