계내금(鷄內金)의 효소학적 특성 연구

A Enzymatical Characteristics Study of Kyenegum

Objective : Kyenegum(Galli Stomachichum Corium) has been popularly used long as the digestive. The purpose of this study was to investigate the enzymatic characteristic of Kyenegum crude enzyme. Methods : To evaluate of the enzymatic characteristic of Kyenegum, we examined the activity of Kyenegum crude enzyme from optimum solvent, optimum temperature and pH of crude Kyenegum extract. Futhermore, we examined the effects of NaCI and acidity of crude Kyenegum extract. Results : The Kyenegum was composed with crude protein about 20%, crude lipid 2%. The optimum Kyenegum dry condition, optimum extract solvent, optimum temperature and optimum pH were $4{\sim}6$ hours at $60^{\circ}C$, commercial apple vinegar, $50^{\circ}C$ and 2.0. Conclusion : The result suggests that the Kyenegum crude enzyme extract very strong enzyme in temperature, NaCl and acidity, respectively.