한국균학회지 (The Korean Journal of Mycology)
- 제9권1호
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- Pages.39-43
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- 1981
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- 0253-651X(pISSN)
- /
- 2383-5249(eISSN)
Aspergillus속(屬)이 생성(生成)하는 Pectin Esterase의 효소학적(酵素學的) 성질(性質)
Enzymatic Properties of Pectin Esterase from Aspergillus sp.
- Song, Hyung-Ik (College of Agriculture, Kyungpook National University) ;
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Yu, Tae-Shick
(College of Science and Engineering, Keimyung University) ;
- Chung, Ki-Taek (College of Agriculture, Kyungpook National University)
- 발행 : 1981.04.30
초록
내산성(耐酸性) pectinase를 강하게 생성(生成)하는 Aspergillus속(屬)의 한 균주(菌株)에 대한 P.E.의 효소학적(酵素學的) 성질(性質)을 검토(檢討)하였다. 본효소(本酵素)의 최적반응(最適反應) pH는 4.2부근이며 최적반응온도最適反應溫度는
The enzymatic properties of pectin esterase from Aspergillus sp. were studied. The optimum conditions for the enzyme reaction were pH 4.2 and temperature of
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