Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 21 Issue 1
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- Pages.136-144
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- 1989
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- 0367-6293(pISSN)
Purification and Characterization of Radish Myrosinase
무우 Myrosinase의 정제 및 특성
- Kim, Mee-Ree (Department of Food & Nutrition, Chungnam National University) ;
- Rhee, Hei-Soo (Department of Food & Nutrition, Seoul National University)
- Published : 1989.02.01
Abstract
The purification of myrosinase from radish roots was performed using Concannavalin A-Sepharose affinity chromatography and gel permeation HPLC, which gave a 22-fold-purification(S.P.A.=39,000 units/mg) with 50% recovery, SDS-polyacrylamide gel electrophoresis showed a single major band, suggestive of a relatively pure myrosinase, and the M.W. of the enzyme determined on gel permeation HPLC was ca. 124K. The enzyme showed on optimum pH of 6.5 and was stable at pH 6 to 7 at room temperature, but unstable below pH 4. The enzyme possessed an optimum temperature of
무우의 myrosinase의 특성 규명을 위해 수행한 효소 정제는, 생 무우의 조효소액을 친화성 컬럼 (충진물 : Con A-Sepharose)에 흡착 시킨 후