Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 19 Issue 6
- /
- Pages.591-595
- /
- 1990
- /
- 1226-3311(pISSN)
- /
- 2288-5978(eISSN)
Effect of Ginseng Saponin on The Growth of Heat-Stressed Yeast Saccharomyces rouxii - Protective Effect of Saponin on The Heat Denaturation of The Amylase Produced by Saccharomyces rouxii-
열처리된 효모의 생육에 미치는 인삼 Saponin의 영향 -Saccharomyces rouxii가 생산한 Amylase의 열변성에 대한 보호작용-
Abstract
A promoting effect of ginseng saponin on the growth recovery rate of Saccharomyces rouxii which was treated by heat was confirmed in previous report(22). In order to deduce the promoting effect on the growth recovery of the heat stressed yeast, the effect of ginseng saponin on the activity and the heat stability of the amylase produced by Sacchirromyces rouxii were observed. The amylase showed the highst activity at 0.01% of saponin. At this concentration, the activity increased about 23% compared to the control. Furthermore, the ginseng saponin showed a protective effect against thermal inactivation of the amylase produced by Saccharomyces rouxii.
인삼saponin이 Saccharomyces rouxii의 생육속도나 고온충격으로부터의 정상회복속도를 크게 증가시킨다는 사실을 확인한 바 있다. 이러한 촉진효과의 원인을 추정하기위해 인삼saponin이 S. rouxii가 생산한 amylase의 활성에 미치는 영향이나 그 효소의 열변성에 미치는 보호효과를 조사해 본 결과는 다음과 같다. S. rouxii가 생산한 amylase의 환성은 pH 6.5에서 5
Keywords