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KMID : 0364819720100030105
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Korean Journal of Microbiology
1972 Volume.10 No. 3 p.105 ~ p.108
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Crystallization of α-amylase and protease of Asp. oryzae from Column Chromatography (III); Crystallization and Chemical Properties of α-amylase of Aspergillus oryzae S.W.H.131
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Abstract
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The enzyme was produced by Asp.oryzae SHW 131. the enzymatic properties of α-amylase are following : 1) Crystallization of α-amylase is formed of longish square. 2) The range of stable pH is 5-10 and optimum ph is 5.5. 3) It is very unstable enzyme about EDTA and protection by Ca^++ ion and best activated at 50℃ about temperature. 4) Asp.oryzae SHW 131 produced α-amylase with acid-protease, neutral-protease and tepid-alkalin-protease.
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