Calcium Alginate 에 포괄된 Yeast Invertase 의 고정화 효소에 관한 연구 - 2 . 고정화 효모의 효소학적 특성

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 2권 / 2호
ㆍ저자명 : 김애정, 한명륜, 정경희, 조재철, 박원종, 한치원, 장경호

영어 초록

A strain of Saccharomyces cerevisiae BY-366 was isolated to produce a strong sucrose hydrolyzing enzyme. After entrapment of yeast cell invertase with alginate, enzymatic properties of immobilized cells were investigated. The results are as follows. 1. The optimum pH of invertase in immobilized cells and non immobilized cells was 6.0 and 5.0, and pH stability of invertase in immobilized cells and non immobilized cells was 6.0 and 5.0, respectively. 2. Activation energy of immobilized cells was 4.7㎉/㏖. 3. The immobilized preparation exhibited high resistance to heat and urea induced denaturation. 4. The bead size less than 2㎜ in diameter was desirable. 5. In spite of repeated use, the enzyme activity of immobilized cells was inhibited slightly in batch reaction, and a small column of the immobilized preparation could hydrolyze relatively high concentration of sucrose almost quantitatively to more than 6 days.

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