Separation and Purification of Endo-polygalacturonase from Korean Jujube

한국산 대추로부터 Endo-polygalacturonase 분리 및 정제

  • Choi, Cheong (Department of Food Science & Technology, Yeungnam University) ;
  • Chun, Sung-Sook (Department of Food Science & Technology, Yeungnam University) ;
  • Cho, Young-Je (Department of Food Science & Technology, Yeungnam University) ;
  • Woo, Heui-Seob (Department of Food Science & Technology, Yeungnam University) ;
  • Kim, Tae-Wan (Department of Food Science & Technology, Yeungnam University) ;
  • Heo, Young-Hoon (Department of Food Science & Technology, Yeungnam University)
  • 최청 (영남대학교 식품가공학과) ;
  • 천성숙 (영남대학교 식품가공학과) ;
  • 조영제 (영남대학교 식품가공학과) ;
  • 우희섭 (영남대학교 식품가공학과) ;
  • 김태완 (영남대학교 식품가공학과) ;
  • 허영훈 (영남대학교 식품가공학과)
  • Published : 1994.08.31

Abstract

Endo-polygalacturonase was purified from Jujube. The purification procedures included DEAE-cellulose ion exchange chromatography and gel filtration on Sephdex G-100. Enzyme was purified as a single protein band and purification yield was about 6%. When the purified enzyme was applied to sodium dodecyl sulfate-polyacrylamide gel electrophoresis, the molecular weight was estimated about 19,000. Purified enzyme formed hexagonal board type.