Applied Biological Chemistry
- 제33권1호
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- Pages.73-78
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- 1990
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
한국산 토마토의 Endo-Polygalacturonase 정제 및 성질
Purification and Characteristics of Endo-Polygalacturonase from Korean Tomato
- Choi, Cheong (Department of Food Science and Technology, Yeungnam University) ;
- Cho, Young-Je (Department of Food Science and Technology, Yeungnam University) ;
- Son, Gyu-Mok (Department of Food and Nutrition, Changwon Junior College)
- 발행 : 1990.03.31
초록
한국산 토마토로부터 endo-polygalacturonase를 gel filtration과 이온교환크로마토그라피에 의하여 약 24배 정제할 수 있었고, 최대 효소활성을 위한 PH는 5.0, 최적온도는
Endo-polygalacturonase was purified from tomato, Lycopersicon esculentum L. The purification procedures included gel filtration on Sephadex G-150 and DEAE-cellulose ion exchange chromatography. Yield of the enzyme purification was 12.74 %. Purified enzyme was confirmed as a active single band by the SDS-polyacrylamide gel electrophoresis. When the purified enzyme was applied to SDS-PAGE, the molecular weight was estimated about 50,000. The optimum pH for the enzyme activity was 5.0 and the range of its stability to the pH was 4.0 to 5.0. The optimum temperature was