Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 3
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- Pages.630-637
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- 1998
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- 0367-6293(pISSN)
Comparison of Kinetic Parameters, pH and Thermal Properties of Soluble and Immobilized Transglucosidase from Aspergillus niger
Aspergillus niger 유래의 Soluble과 고정화 Transglucosidase의 속도상수, pH 및 열 특성 비교
- Ahn, Jang-Woo (Department of Food Science and Technology, Chung Kang College of Cultural Industries) ;
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Park, Kwan-Hwa
(Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
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Seo, Jin-Ho
(Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University)
- Published : 1998.06.01
Abstract
Enzymatic properties of immobilized transglucosidase (TG) from Aspergillus niger was characterized and compared with soluble TG. Michaelis-Menten constant
Aspergillus niger 유래의 TG를 공유결합법으로 고정화시키고 고정화된 TG에 대한 효소적 특성을 soluble TG와 비교하였다. Soluble TG의