Potato Pulluanase의 정제와 특성 = Purification and Characteristics of Potato Pullulanase

다국어 초록 (Multilingual Abstract)

These experiments were conducted to investigate the purification and some characteristics of potato pullulanse.
1. The crude enzyme was purified by acetic acid fractionation, 20% ethanol fractionation, ammonium sulfate fractionation and DEAE-cellulose column chromatography. The specific activity of the purified enzyme was 0.0726U/mg. protein and yield of enzyme activity was 26.1%.
2. The relative mobility of the purified enzyme on polyacrylamide gel electrophoresis was 0.62.
3. In the early stage of reaction, maltotriose and small amounts of oligosaccharides(hexa-, norna-, and dodecasaccharide) were detected. However, in the later stage of reaction, only maltotriose was detected.
4. The optimum temperature, the optimum pH, the stable pH range and the stable temperature of the purified enzyme were 50℃, pH 6.5, pH 4.5-8.5 and below 40℃, respectively.
5. The purified enzyme was greatly inhibited by Ag+ and Hg2+
6. The purified enzyme hydrolyzed pullulan almost completely, whereas it hydrolyzed amylopectin and soluble starch weakly.

목차 (Table of Contents)

• 緖 言
• 材料 및 方法
• 1.公式品種
• 2.粗酵素液의 調製
• 3.酵素의 活性 測定
• 4.蛋白質의 定量
• 5.Polyacrylamide Disc Gel Electrophoresis
• 6.Paper chromatography
• 7.各種 基質의 分解率 測定
• 結果 및 고찰
• 1.酵素의 精製
• 2.精製酵素의 特性
• 摘 要
• 參考文獻