Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Production and Properties of Invertase from Aspergillus niger

Aspergillus niger에 대한 Invertase의 생성 및 특성

  • Hong, Jung-Min (Dept of Food Science and Nutrition, Dong-A University) ;
  • Lee, Kyung-Ah (Dept of Food Science and Nutrition, Dong-A University) ;
  • Kim, Jinyull (Dept of Food Science and Nutrition, Dong-A University) ;
  • Park, Inshik (Dept of Food Science and Nutrition, Dong-A University)
  • Published : 1990.12.01
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Abstract

Production and properties of invertase from Aspergillus niger were investigated. Inulin and sucrose were best carbon source and yeast extract was most suitable for the production of the enzyme among tested carbon and nitrogen sources. The enzyme among tested carbon and nitrogen sources. The enzyme was maximally produced by cultivating the organism at medium of pH 4.5 and temperature of 3$0^{\circ}C$ The optimum pH and temperature for the enzyme activity were pH 5.0 and temperature of 5$0^{\circ}C$, respectively. Among tested metal ions. Hg++, Cu++ and Ag+ ions Inhibited the enzyme activity drastically.

Aspergillus niger로 부터 invertase 생성의 최적조건과 생성된 효소의 특성을 조사하였다. 곰팡이는 탄소원으로 inulin과 sucrose를, 질소원으로 yeast extract를 사용했을 때 최대효소 생성을 얻을 수 있었다. 또한 사용한 배지의 pH를 4.5, 배양온도를 3$0^{\circ}C$로 유지했을 때 효소생성이 높았다. 효소 활성을 위한 최적조건은 pH 5.0 및 5$0^{\circ}C$였다. 효소는 pH 6.0에서 가장 안정했으며, 또한 5$0^{\circ}C$이하에서 안정하였다. 효소는 Hg++, Ag+ 및 Cu++ 이온의 첨가에 의하여 불활성화 되었다.

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