- Strepsomyces속 균주가 생산한 Ghitobiase의 효소학적 성질
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- 김중배
- ㆍ 간행물명
- 한국식품영양학회지
- ㆍ 권/호정보
- 1992년|5권 2호|pp.132-136 (5 pages)
- ㆍ 발행정보
- 한국식품영양학회
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- 정기간행물| PDF텍스트
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Streptomyces sp. YB-88-20 was Isolated from soil and the properties of chitobiase were investigated. The optimal reaction condition for the enzyme was pH 5.5 and 4$0^{circ}C$ , and was stable in the range of pH 4. 0 to 5.5 and temperature at 4$0^{circ}C$, and 40 min, respectively The enzyme was inactivated by heating at 45$^{circ}C$ for 1 hr. The enzyme was slightly activated by Mna+. Mg2+, but inhibited by Fea+. Km and activation energy was 1.5072 M and 8.314 kcal/mol.