Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 6
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- Pages.1426-1431
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- 1998
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- 0367-6293(pISSN)
Characterization of Enzymatic Properties of Streptomyces albus Amylase Expressed in Recombinant Bacillus subtilis
재조합 Bacillus subtilis 에서 발현된 Streptomyces albus 유래 amylase 의 효소공학적 특성
- Park, Geun-Woo (Department of Food Science and technology and Research Center for New Bio-materials in Agriculture, Seoul National University) ;
- Kim, Myoung-Dong (Department of Food Science and technology and Research Center for New Bio-materials in Agriculture, Seoul National University) ;
- Ahn, Jang-Woo (Department of Food Science and Technology, Chungkang College of Cultural Industries) ;
- Kim, Young-Bae (Department of Food Science & Technology, Korea University) ;
- Seo, Jin-Ho (Department of Food Science and technology and Research Center for New Bio-materials in Agriculture, Seoul National University)
- 박근우 (서울대학교 식품공학과 및 농업생물신소재 연구센터) ;
- 김명동 (서울대학교 식품공학과 및 농업생물신소재 연구센터) ;
- 안장우 (청강문화산업전문대학 식품공업과) ;
- 김영배 (고려대학교 식품공학과) ;
- 서진호 (서울대학교 식품공학과 및 농업생물신소재 연구센터)
- Published : 1998.12.01
Abstract
The research was undertaken to characterize enzymatic properties of Streptomyces albus amylase expressed in recombinant Bacillus subtilis. Molecular weight and pI of the purified enzyme were estimated to be 50 kD by SDS-PAGE and 4.3 by isoelectric focusing. The optimum temperature and optimum pH were
본 연구에서는 재조합 Bacillus subtilis에서 발현된 Streptomyces albus KSM-35유래의 amylase를 정제하고 특성을 구명하였다. 정제된 효소는 SDS-PAGE를 통하여 분자량이 약 50 kD인 것으로 밝혀졌으며, isoelectric focusing을 통하여 측정된 pI값은 약 4.3이었다. 효소의 최적 반응온도는