The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Purification and Characterization of Xylanase from Bacillus sp. GS

Bacillus sp. GS가 생산하는 Xylanase의 정제 및 특성

  • 안준배 (서울대학교 식품공학과) ;
  • 박헌국 (동남보건전문대학 식품영양학과, 서울대학교 식품공학과) ;
  • 이계호
  • Published : 1994.03.01
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Abstract

Xylanase from Bacillus sp. GS was purified through acetone precipitation, DEAE-Sephadex A-50 ion exchange chromatography and Sephadex G-100 gel filtration. The optimum reaction temperature of purified xylanase was 50t . Its optimum pH was between pH 6.0 and pH 6.5. This enzyme was stable below 5$0^{\circ}C$ for several hours and stable at between pH 5.5 and pH 8.0. The enzyme activity of xylanase was remarkably increased by Co++ and Cu++ ions. According to the study of hydrolysis mode of this enzyme, it was turned out to be ends type xylanase that can produce xylooligosaccharides, known as bifidogenic factor, from xylan.

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