한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제13권4호
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- Pages.397-402
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- 1984
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
홍옥(紅玉) Polyphenol Oxidase의 일반적(一般的) 성질(性質) 및 활성(活性) Band의 열안정성(熱安定性)
Some Properties of Polyphenol Oxidase from Apple (Jonathan) and Thermal Stability of the Active Bands
- Chung, Ki-Taek (Department of Food Science and Technology, College of Agriculture, Kyungpook National University) ;
- Seo, Seung-Kyo (Department of Food Science and Technology, College of Agriculture, Kyungpook National University) ;
- Song, Hyung-Ik (Department of Food Science and Technology, College of Agriculture, Kyungpook National University)
- 발행 : 1984.11.30
초록
사과주(酒)의 효소적(酵素的) 갈변(褐變)에 대한 기초(基礎) 연구(硏究)의 일환으로, 홍옥에서 polyphenol oxidase(EC 1.10.3.1)을 추출(抽出), 조정제(粗精製)하여 그 일반적(一般的) 성질(性質) 및 열처리(熱處理)에 따른 polyphenol oxidase 활성(活性) band의 변화(變化)를 조사(調査)한 결과(結果)는 다음과 같다. 홍옥 polyphenol oxidase의 최적(最適)pH는 6.5, 최적온도(最適溫度)는
As a basic research for inhibition of enzymatic browning of apple wine, polyphenol oxidase (EC 1.10.3.1) from apple (Jonathan) was extracted, partially purified, and some properties of the enzyme and changes o( active bands by heat treatment were investigated. Optimum conditions for the enzyme reaction were pH6.5 and temperature of
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