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KMID : 0380619830150030245
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Korean Journal of Food Science and Technology
1983 Volume.15 No. 3 p.245 ~ p.251
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Microbiological Studies on the Rice Makgeoly
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강인수/Kang, In Soo
성낙계/정덕화/김영걸/Sung, Nack Kie/Chung, Duck Hwa/Kim, Young Geol
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Abstract
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Nucleic acid degrading enzymes (RNase, PDase, PMase) isolated from rice Makgeoly brewing were purified by DEAE-cellulose column technique and their enzymological properties were examined. Changes of nucleotides and their related substances during the brewing were also investigated. The results obtained were as follows:
1. RNase activity was increased in the earlier phase of brewing and then decreased after 3 days brewing, while PDase and Phase activities were decreased with the lapse of time.
2. The optimum pH of RNase was 5.0 and those of PDase and Phase were 6.0. Activities of these three enzymes were almost stable in the range of pH 6.0-7.0.
3. The optimum temperature of RNase and PDase were in the range of 55-60℃ and that of PMase was about 50℃. When RNase was treated at 100℃ for 10 min., 80% to of activity was lost PDase lost 90% of activity when heated at 70℃ for 10 min., while PMase was completely inactivated at the same condition.
4. Cu^(++), Zn^(++) inhibited the activity of NRase, Activity of Phase was reduced about 3036 by adding 10^(-3)_(M Na₂)PHO₄.
5. Until 4 day brewing, IMP was increased, while UMP, GMP, AMP were decreased gradually.
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