| Title | 컬럼 크로마토그라피에 의한 아스퍼질러스 계통의 α-아미라제 및 프로테아제의 결정화 3 | ||
| Author | 서항원 | ||
| Address | 태평양화학공업주식회사 효소생산과 | ||
| Bibliography | Korean Journal of Microbiology, 10(3),105-108, 1972 | ||
| DOI | |||
| Key Words | Crystallization of α-amylase and protease of Asp. oryzae from Column Chromatography (III); Crystallization and Chemical Properties of α-amylase of Aspergillus oryzae S.W.H.131 | ||
| Abstract | The enzyme was produced by Asp.oryzae SHW 131. the enzymatic properties of α-amylase are following : 1) Crystallization of α-amylase is formed of longish square. 2) The range of stable pH is 5-10 and optimum ph is 5.5. 3) It is very unstable enzyme about EDTA and protection by Ca^++ ion and best activated at 50℃ about temperature. 4) Asp.oryzae SHW 131 produced α-amylase with acid-protease, neutral-protease and tepid-alkalin-protease. | ||
| Download PDF | Kor_100302_105-108p.pdf | ||