Applied Biological Chemistry
- Volume 33 Issue 4
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- Pages.325-329
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- 1990
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Studies on the processing of rapid fermented anchovy prepared with low salt contents by adapted microorganism. -2. Thermodynamic characteristics of microbial extracellular protease isolated from fermented fish paste-
미생물을 이용한 저식염 멸치젓의 속성발효에 관한 연구 -2. 젓갈에서 분리한 단백질분해효소의 열역학적 특성-
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Cha, Yong-Jun
(Department of Chemistry, Changwon National University) ;
- Lee, Eung-Ho (Department of Food Science & Technology, National University of Pusan)
- Published : 1990.12.30
Abstract
This study was undertaken to determine thermodynamic characteristics of B. subtilis p-4 and B. licheniformis p-5 proteases isolated from fermented anchovy paste.
젓갈에서 분리한 B. subtilis p-4와 B. licheniformis p-5 프로테아제의 기질(카제인)에 대한 친화도를 측정한 결과 각각 0.38mM, 0.18mM이었고 열변성에 의한 특성을 반응속도론적으로 검토한 결과, p-4 프로테아제는