Production and Properties of Laccase from Coriolus versicolor

Coriolus versicolor에 의한 Laccase 생산(生産) 및 성질(性質)에 관한 연구(硏究)

The production and properties of laccase(E.C.1.10.3.2) from Coriolus versicolor were studied. The results were as follows; The nutritional optimum conditions for laccase production were 1% indulin At, 0.3% peptone 0.1% $KH_2PO_4$, 0.02% $MgSO_4$, 0.1 mg% $CuSO_4$.and 0.005 mg% thiamine HCI. The optimum temperature and pH of laccase production were $25^{\circ}C$ and 5.0, and respectively, and the cultural period was 20 days. The optimum pH and temperature for the activity were 4.6 and $40^{\circ}C$, respectively. The enzyme was almost stable under the temperature of $40^{\circ}C$ and within the pH range of 4.0-5.0. The enzyme was stable at $40^{\circ}C$ for 30 min. $Cu^{++}$, $Fe^{++}$ and $Ca^{++}$ activated the enzyme activity, but $Mn^{++}$ and $Hg^{++}$ were inhibited. The enzyme was totally inhibited by 1 mM sodium azide and 1 mM potassium cyanide, and partly inhibited by EDTA and hydroxyamine.

Coriolus versicolor가 생산(生産)하는 laccase 생산(生産) 조건(條件)과 그 특성(特性)을 검토하여 다음과 같은 결과를 얻었다. Laccase 생산(生産)은 영양적 최적(最適) 조건(條件)은 indulin AT1%, peptone 0.3%, $KH_2PO_4$ 0.1%, $MgSO_4$ 0.02%, $CuSO_4$ 0.1mg%, thiamine HCI 0.005 mg%였다. Laccase 생산(生産)의 최적(最適) 온도(溫度)는 $25^{\circ}C$ 최적(最適) pH는 5.0이었고 배양기간(培養期間)은 20日이었다. Laccase 작용(作用) 최적(最適) pH는 4.6이었고 최적온도(最適最適)는 $40^{\circ}C$였으며 pH 안정성은 $40^{\circ}C$에서 15분간 보존(保存)하였을 때 pH4.6에서 가장 안정하였다. 열안정성(熱安定性)은 $40^{\circ}C$ 이하에서 는 비교적 안정하였으나 그 이상 올라갈수록 열에 민감한 반응(反應)을 보였고 sodium azide 1mM차 KCN 1mM에서 완전 저해(沮害)되었다.