Crystallization of $\alpha$-amylase and protease of Asp. oryzae from Column Chormatography(III) - Crystallization and Chemical Properties of $\alpha$-Amylase of Aspergillus oryzae S.H.W. 131-

컬럼 크로마토그라피에 의한 아스퍼질러스 계통의$\alpha$-아미라제 및 프로테아제의 結晶化(제 3 보) -Aspergillus oryzae S.H.W. 131의 $\alpha$-amylase의 結晶化 및 化學的 性質-

The enzyme was produced by Asp.oryzae SHW 131. the enzymatic properties of .alpha.-amylase are following : 1) Crystallization of .alpha.-amylase is formed of longish square. 2) The range of stable pH is 5-10 and optimum ph is 5.5. 3) It is very unstable enzyme about EDTA and protection by $Ca^{++}$ ion and best activated at $50^{\circ}C$ about temperature. 4) Asp.oryzae SHW 131 produced .alpha.-amylase with acid-protease, neutral-protease and tepid-alkalin-protease.