한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제19권5호
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- Pages.434-442
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- 1990
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Aspergillus sp. CC-29 생성하는 Alkaline Protease의 정제 및 특성
Purification and Biological Characteristics of Alkaline Protease from Aspergillus sp. CC-29
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Choi, Cheong
(Dept. of Food Science and Technology, Yeungnam University) ;
- Kim, Doo-Ki (Dept. of Food Science and Technology, Yeungnam University) ;
- Cho, Young-Je (Dept. of Food Science and Technology, Yeungnam University) ;
- Sung, Tae-Soo (Dept. of Food and Nutrition, Chang won Junior College)
- Published : 1990.10.01
Abstract
Aspergillus sp. CC-29 ws selected for its strong protease activity among various stains of molds found in soil. It was found that the production of alkaline protease reached to maximum when the wheat bran medium containing glucose as carbon source had been cultured for 4 days. Alkaline proteased was purified 36.10 fold from Aspergillus sp. CC-29 The purification procedures included ammonium sulfate fractunation gel filteration on Sepha-dex G-75 G-150 and DEAE-cellulose ion-exchange chromatography, The yield of the purified enzyme was 22.40% The purified enzyme was confirmed as a single band by the polyacryla-mide. When the purified enzyme was applied to SDS-PAGE the molecular weight was estima-ted 24000. The optimum pH for the enzyme activity was 9.0 and the optimum temperature was 4
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