한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제28권4호
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- Pages.663-667
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- 1996
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- 0367-6293(pISSN)
파의 Acid Phosphatase의 특성
Characterization of Acid Phosphatase from Welsh Onion
- Kim, Gi-Nahm (Department of Food Science and Nutrition, Dong-A University) ;
- Kim, Suk-Ji (Department of Food Science and Nutrition, Dong-A University) ;
- Kim, Seok-Hwan (Department of Food Science and Nutrition, Dong-A University) ;
- Park, In-Shik (Department of Food Science and Nutrition, Dong-A University)
- 발행 : 1996.08.30
초록
파로부터 acid phosphatase를 Sephacryl S-200 gel filtration과 CM-Sepharose CL-6B ion exchange chromatography를 이용하여 부분정제하였다. p-nitrophenyl phosphate를 기질로 사용했을 경우에 최적pH는 5.5, 최적온도는
Acid phosphatase (EC 3.1.3.2) from Welsh onion was partially purified by Sephacryl S-200 gel filtration and CM-Sepharose CL-6B ion exchange chromatography. The optimum pH and temperature of acid phosphatase from green onion were pH 5.5 and