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한국재래간장 발효균 Bacillus subtilis K7 유래의 혈전용해 Protease의 정제 및 특성
김두영,이은탁,김상달,Kim, Doo-Young,Lee, Eun-Tag,Kim, Sang-Dal 한국응용생명화학회 2003 한국농화학회지 Vol.46 No.3
한국재래간장으로부터 혈전용해효소를 강하게 생산하는 균주를 선발하고 이를 Bacillus subtilis K7로 동정하였다. B. subtilis K7이 생산하는 혈전용해성 protease를 정제하여 분자량을 확인한 결과 21,500 Da이었다. 정제된 효소의 최적반응조건은 $40^{\circ}C$와 pH 9.0이었으며 pH 5.0라서 12.0까지 안정하고 $50^{\circ}C$에서 20분간 열처리한 후에도 50%이상의 효소활성을 가지며 EDTA, CDTA 및 iodoacetat에 실활하는 효소이었다. 이 효소의 fibrin에 대한 Km 값은 $1.8{\times}10^{-2}$ M이었다. An alkaline fibrinolytic protease-producing bacteria was isolated front Korean traditional soy sauce and identified as Bacillus subtilis K7 from the results of analyses of its morphological and physiological properties, $API^{\circledR}$, and Biolog system. The enzyme was purified by 75% ammonium sulfate fractionation, QAE-Sephadex anion and SP-Sephadex cation exchange column chromatography and Sephadex G-100 gel filtration. The specific activity of the purified enByme was 233.9 unit/mg protein and the yield of enzyme was 3.8%. The homogeneity of the purified enzyme was confirmed by polyacrylamide gel electrophoresis. Molecular mass of the enzyme was estimated about 21,500 Da by SDS-polyacrylamide get electrophoresis and gel chromatography. The optimum temperature and pH for the enzyme activity were $40^{\circ}C$ and 9.0, respectively. The enzyme was stable in a pH range of 5.0 to 12.0, and 60% of its activity was lost on heat treatment at $50^{\circ}C$ for 20 min. The activity of the purified enzyme was inhibited by the presence of $Fe^{2+},\;Ag^{2+},\;Cu6{2+}$, iodoacetate, ethylene diamine tetraacetic acid (EDTA), and trans-1,2-diaminocycloheane-N,N,N',N'-tetraacetic acid (CDTA). The results indicates that the enzyme requires a metal ion for its enzymatic activity.
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한국재래간장 발효균 Bacillus subutilis K7 유래의 혈전용해 Protease의 정제 및 특성
김두영 ( Kim Du Yeong ),이은탁 ( Lee Eun Tag ),김상달 ( Kim Sang Dal ) 한국응용생명화학회 2003 Applied Biological Chemistry (Appl Biol Chem) Vol.46 No.3
An alkaline fibrinolytic protease-producing bacteria was isolated from Korean traditional soy sauce and identified as Bacillus subtilis K7 from the results of analyses of its morphological and physiological properties. API^(?) and Biolog system. The enzyme was purified by 75% ammonium sulfate fractionation, QAE-Sephadex anion and Sp-Sephadex cation exchange column chromatography and Sephadex G-100 gel filtration. The specific activity of the purified enzyme was 233.9 unit/mg protein and the yield of enzyme was 3.8%. The homogeneity of the purified enzyme was confirmed by polyacrylamide gel electrophoresis. Molecular mass of the enzyme was estimated about 21.500 Da by SDS-polyacrylamide gel electrophoresis and gel chromatography. The optimum temperature and pH for the enzyme activity were 40℃ and 9.0. respectively. The enzyme was stable in a pH range 5.0 to 12.0 and 60% of its activity was lost on heat treatment at 50℃ for 20 min. The activity of the purified enzyme was inhibited by the presence of Fe^(2+), Ag^(2+), Cu^(2+), iodoacetate, ethylene diamine tetraacetic acid (EDTA), and trans-1.2-diaminocycloheane-N,N,N`,N`-tetraacetic acid (CDTA). The results indicates that the enzyme requires a metal ion for its enzymatic activity.
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