Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Purification of ${\alpha}-Amylase$ Inhibitor from Black Bean in Korea

한국산 검정콩 ${\alpha}-Amylase$ 저해물질의 분리 및 정제

  • Moon, Ju-Seok (Korea Institute of Food Hygiene) ;
  • Bae, Young-Il (Department of Food Science and Technology, Gyeongsang National University) ;
  • Shim, Ki-Hwan (Department of Food Science and Technology, Gyeongsang National University)
  • Published : 1995.10.31
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Abstract

The ${\alpha}-Amylase$ inhibitor from black bean(Phaseolus vulgaris) was purified to homogeneity using 70% saturated ammonium sulfate, DEAF-cellulose, Concanavalin-A sepharose chromatography and gel filtration with Superose 6. The purified α-amylase inhibitor showed a single band of 25 KD in molecular weight on the SDS-PAGE. The specific activity of the inhibitor was 544.0 units/mg and the purity was enhanced about 18-fold. The amino acids of ${\alpha}-Amylase$ inhibitor from black bean was mainly glutamic acid, aspartic acid and lysine. The inhibitor was glycoproteins and its carbohydrate contents was 3.2%.

한국산 두류 중의 ${\alpha}-Amylase$ 저해물질의 이화학적 특성에 관한 기초자료를 얻기 위하여 검정콩으로부터 ${\alpha}-Amylase$ 저해물질을 분리, 정제하여 다음과 같은 결과를 얻었다. 검정콩 ${\alpha}-Amylase$ 저해물질도 SDS-PAGE상에서 단일밴드를 확인하였고, capillary electrophoresis에서 순도를 확인하였으며, 정제된 저해물질의 비활성도는 544.0 units/mg, 정제도는 약 18배였으며, SDS-PAGE 상에서 분자량은 25 KD이였다. 검정콩 ${\alpha}-Amylase$ 저해물질의 주요 아미노산은 glutamic acid, aspartic acid 및 lysine 순이었다. 정색반응 결과 검정콩 ${\alpha}-Amylase$ 저해물질은 당단백질로 추정되었으며, 탄수화물 함량은 3.2%로 나타났다.

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