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Yüksel Gezgin,Bahattin Tanyolac,Rengin Eltem 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.1
The β-galactosidases belong to the class of hydrolytic enzymes and have been used as lactose hyrolysis. The enzyme is used in reducing lactose milk production, an outstanding industrial product used by a large lactoseintolerant population. This is the first detailed report of some characteristics of β-galactosidase and the gene encoding β-galactosidase in Thermus oshimai DSM 12092. The growth rate (μ, 1/h), and the doubling time (tD, h) for T. oshimai grown both in shaking flasks and in a bioreactor were determined. The optimal temperature and pH for β-galactosidase were determined as 75oC and 7.4, respectively. This enzyme was thermostable and was retained by more than 70% at 90oC for 3 h. The β-galactosidase from T. oshimai DSM 12092 was more stable in basic pH and Zn2+was the most effective divalent cation. Also, 2 steps of purification consisting of ammonium sulfate precipitation and gel filtration were employed and purified 32-fold.