한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제19권4호
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- Pages.295-299
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- 1987
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- 0367-6293(pISSN)
녹두 Lipoxygenase의 정제 및 특성
Purification and Characterization of Mungbean Lipoxygenase
- Kim, Seung-Yeol (Department of Food Science and Technology, Chungnam National University) ;
- Lee, Hee-Soo (Department of Food Science and Technology, Chungnam National University)
- 발행 : 1987.08.01
초록
유안염석과 column chromatography 및 gel여과등으로 비활성이 23.4U/mg이 되는 정제된 mungbean lipoxygenase를 12%의 수율로 얻었다. 정제효소의 작용최적 pH는 8.4이었으며 linoleic acid를 기질로 사용하였을 때 Km값은 0.25mM이었다. 정제효소는 pH
Mungbean Lipoxygenase was purified by ammonium sulfate fractionation, DEAE-sephacel column chromatography and sephadex G-200 gel filtration. The specific activity of pfurified enzyme was 23.4U/mg protein and the yield was 12%. Optimal activity of the enzyme was observed at pH 8.4 and the enzyme had Km value of 0.25mM for linoleic acid. The enzyme was stable in the range of pH 5.0-7.0 and at temperature below
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