Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 19 Issue 5
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- Pages.397-402
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- 1987
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- 0367-6293(pISSN)
Purification and Thermal Inactivation of Two Lipoxygenase Isoenzymes from Potato Tubers
감자 Lipoxygenase isozyme의 분리와 열불활성화
- Kim, Young-Myeong (Department of Food Science and Technology, Seoul National University) ;
- Lee, Chang-Won (Department of Microbiology, Gyeongsang National University) ;
- Park, Kwan-Hwa (Department of Food Science and Technology, Seoul National University)
- Published : 1987.10.01
Abstract
Two lipoxygenases (F-I and F-II) were purified from potato tubers by ammonium sulfate fractionation and ion-exchange column chromatographies. The purified isoenzymes were apparently homogeneous on polyacrylamide gel electrophoresis. Both enzymes showed a similar optimum pH of 5.5-6.0. From thermal inactivation experiments with the purified enzymes in the range of 50 to
황산암모늄분획 침전, 이온교환컬럼 크로마토그래프를 이용하여 감자로부터 2개의 Lipoxygenase isozyme(F-I 및 F-II)을 분리정제하고 각각의 isozyme에 대하여 열불활성화 실험을 행하였다. 분리된 isozyme은 polyacrylamide gel 전기 영동상에서 단일밴드를 보였으며 두 isozyme의 최적 pH는
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